Detailed step-by-step description of how to cook the dish "Pork and olive rissoles with lemon couscous". Try it by all means
- Combine pork, onion, egg, breadcrumbs, olives, parsley, half the garlic and salt and pepper in a large glass bowl.
- Divide mixture into 8 portions. Shape portions into rissoles. Place on a plate. Cover and refrigerate for 30 minutes.
- Heat a large frying pan over medium heat. Spray rissoles with oil. Cook rissoles, in batches, for 3 to 4 minutes each side or until browned and cooked through. Remove to a plate. Cover with foil to keep warm.
- Meanwhile, bring stock to the boil in a saucepan over high heat. Place couscous and butter in a large, heatproof bowl. Add boiling stock and stir to combine. Cover and set aside for 5 minutes or until stock is absorbed. Stir with a fork to separate grains. Add carrot, 1 teaspoon lemon rind, 1 tablespoon lemon juice and remaining garlic. Stir to combine. Season with salt and pepper.
- Spoon couscous onto plates. Top with rissoles. Serve with rocket and lemon wedges.
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