Lamb Rissoles With Vegie Couscous

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 red onion (small finely chopped)
• 700 g lamb mince
• 2 garlic cloves (minced)
• 1/2 cup mint (finely chopped)
• 1/2 cup parsley (flat leaf parsley finely chopped)
• 3 teaspoons ground coriander
• 1 egg (lightly beaten)
• 1 cup couscous
• 1 cup water (boiling)
• 280 g pesto sauce (antipasto jar char-grilled mix drained chopped specified)
• 60 g baby rocket (leaves)
• 3/4 cup yogurt (natural to serve)

Recipe

• 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.
• 2 using a 1/4 cup of mixture at a time and shape into 12 rissoles and place on a plate.
• 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.
• 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.
• 5 serve couscous and rissoles and yogurt.