Place cous cous in a heat proof bowl and pour over boiling water. Water should come about 2cm above the level of cous cous.
Cover with plastic wrap and stand for 5 minutes. Remove plastic, add olive oil and fluff up the cous cous with a fork. Refrigerate until cooled.
Place the nuts, mint, green onions, basil, egg, flour, pepper and cous cous in a large bowl and mix together until fully combined.
Using wetted hands, divide the mixture into eight and shape into patties. Place patties on a baking tray lined with non stick baking paper and chill for 10 minutes.
Heat a non stick frying pan over medium heat and spray with oil spray. Cook the patties for 3-4 minutes on each side or until golden brown. Serve with rocket and baby spinach and a tablespoonful of hummus.