Burgers with couscous and vegetables

For the hamburguers:

• Mince the beef and chicken meat.
• Add softened garlic (chopped into brunoise), parsley, milk, eggs and grated cheese (do not mix the different kinds of meat).
• Make the hamburgers, of about 90 g each.
• Chop the vegetables.

For the couscous:

• Heat the poultry stock in a casserole dish.  When it starts to boil, add the couscous stirring with a spatula or with a spoon so the couscous soaks evenly. Stir only occasionally to avoid breakage.
• Take off the heat, cover the casserole dish and leave to stand for 5 to 7 minutes. Then, uncover and fluff the couscous up gently to avoid mashing it.
• To finish, add curry and almonds. Cook the peas with plenty of salted water uncovered.
• Sauté the vegetables (cut into brunoise) and add the peas and the couscous.
• Fry the mini-hamburguers on the  grill or in the oven using an oven grid.

SERVING

• Place the couscous with the vegetables on a plate.
• Place the mini-hamburguers (one made of chicken and the other one made of beef) over the couscous with the vegetables.
• Decorate with curly parsley.