Bring the couscous and stock to the boil, cover and leave for approx. 7 mins. until the liquid is absorbed. Mix the beetroot, cottage cheese, breadcrumbs and eggs in with the couscous, season the mixture. Cover and leave to stand in the fridge for approx. 30 mins.
Shape the mixture into 12 burgers, add a dash of oil to the pan and fry in batches for approx. 3-4 mins. on each side until golden brown.