Sunday, October 11, 2009
Moroccan chicken rissoles
Ingredients (serves 4)
1/3 cup couscous
1/2 cup boiling water
750g chicken mince
1/3 cup currants
3 teaspoons Moroccan seasoning
1/3 cup flat-leaf parsley leaves, finely chopped
olive oil cooking spray
1 1/4 cups tabouli (see note)
Lebanese bread, to serve
1. Place couscous in a large, heatproof bowl. Pour over boiling water. Stir with a fork to combine. Cover and stand for 5 minutes or until water is absorbed. Stir with a fork to separate grains. Allow to cool.
2. Add mince, currants, seasoning and parsley to couscous. Season with salt and pepper. Using clean hands, mix until well combined. Using 1/4 cup mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
3. Preheat a greased barbecue plate on medium-low heat. Spray both sides rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through. Serve with tabouli and bread.
Notes & tips
Tabouli is available from the deli section of the supermarket.
Super Food Ideas - February 2007, Page 70
Recipe by Jenny Fanshaw
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