You will love these couscous burgers with portobello buns, not to mention how exciting and nutritious it will be for your body. Portobello mushrooms and couscous will provide you with the protein while the feta cheese and nuts with the healthy fats you need, and of course all the veggies incorporate the necessary vitamins and minerals. Let's also not forget the pickles that are friendly for your gut environment.

And now that we are done with the science...let's dive into this...


Servings: 2 - Prep Time: 5 mins - Cooking time: 30 minutes



  • 4 portobello mushrooms, stems removed

  • 2 medium carrots or 1 big one, halved and sliced

  • 10 - 12 asparagus

  • A handful of mixed nuts, i.e. walnuts, brazil nuts, almonds and sunflower seeds, nuts should be crushed roughly

  • 4-6 pickled cucumbers

  • (optional) feta cheese, diced

  • 1/2 red onion, sliced to produce rings

  • 2 small tomatoes or 1 medium / big, sliced

  • a pinch of dried dill and a pinch of oregano

For the burgers

  • 1/4 cup of couscous

  • 1/2 baby onion, chopped

  • 1/4 tsp turmeric

  • 1/2 tsp paprika

  • 1/2 tsp vegetable stock powder

  • 1/2 tbsp coconut oil

  • 1 tbsp chia seeds


  • Oil two trays, in one add the asparagus with the nuts and let them roast for 10 minutes.

  • In the second tray place the portobello mushrooms and the carrots. Sprinkle the carrots with dill and oregano. Let the mushrooms and the carrots to cook for approximately 30 minutes.

  • While the above roast, in a deep dish, add the couscous, the baby onions and the vegetable stock powder. Pour 3/4 of a cup boiled water and set aside. The couscous with the onion will cook in the boiled water with no additional heat needed.

  • In the meantime, add a bit of coconut oil in a pan, adding the onion rings to cook for 5-10 minutes.

  • At this point the asparagus should be ready so set it aside.

  • The couscous should have absorbed the water, so add the rest of the ingredients (chia seeds, turmeric, paprika and coconut oil). Mix so all ingredients are combined well. Set aside for 20 minutes.

  • When the mushrooms, carrots and the couscous is ready start preparing your burger.

  • First place one portobello mushroom on the plate with the inside facing up. Place 2-3 onion rings and 2 tomato pieces. Then make a ball out of the couscous mix and press it a little so it takes the shape of a classical burger. Place it on the tomato pieces. Add more onion rings, a tomato piece and close it with another portobello mushroom with the inside facing down.

  • Serve with baked carrots, asparagus, (optional) feta cheese and more olive oil.


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