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Lamb Rissoles With Vegie Couscous

Here's how you make Lamb Rissoles With Vegie Couscous
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  • Servings: 4
  • Prep: 20m
  • Cook: 15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 red onion (small finely chopped)
  • 700 grams ground lamb
  • 2 garlic cloves (minced)
  • 1/2 cup fresh chopped mint (finely chopped)
  • 1/2 cup fresh chopped parsley (flat leaf parsley finely chopped)
  • 3 teaspoons ground coriander
  • 1 large egg (lightly beaten)
  • 1 cup dry couscous
  • 1 cup water (boiling)
  • 280 grams pesto sauce (antipasto jar char-grilled mix drained chopped specified)
  • 60 grams baby rocket (leaves)
  • 3/4 cup yogurt (natural to serve)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Place onion, mince, garlic, mint, parsley, coriander and egg in a large bowl and using hands mix until combined and season with salt and pepper.

  • Step 2: Using a 1/4 cup of mixture at a time and shape into 12 rissoles and place on a plate.

  • Step 3: Heat oil in a large frying pan over moderate heat and cook rissoles for 7 to 8 minutes or until browned both sides and cooked.

  • Step 4: Meanwhile place couscous in a heatproof bowl and stir in 1 cup boiling water and then cover with plastic food wrap and set aside for 5 minutes or until liquid is absorbed and then using a fork fluff and separate grains and then add antipasto and rocket.

  • Step 5: Serve couscous and rissoles and yogurt.

We hope you enjoy this recipe!

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