Enjoy Moroccan food cooking recipes and learn how to make 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.
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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