Pork and olive rissoles with lemon couscous

Recipes / Meat

Detailed step-by-step description of how to cook the dish "Pork and olive rissoles with lemon couscous". Try it by all means

Recipe «Pork and olive rissoles with lemon couscous» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 600g lean pork mince, 1 brown onion, halved, finely diced, 1 egg, lightly beaten, 1/3 cup stale breadcrumbs, 1/3 cup drained stuffed green olives, finely chopped , 1/4 cup coarsely-chopped fresh flat-leaf parsley leaves, 2 garlic cloves, crushed, olive oil cooking spray , 1 1/2 cups Massel chicken style liquid stock, 1 1/2 cups couscous, 1 tbsp extra virgin olive oil, 1 large carrot, peeled, coarsely grated, 1/2 lemon, rind finely grated, juiced, rocket leaves and lemon wedges, to serve.

Ingredients:

  • 600g lean pork mince 
  • 1 brown onion, halved, finely diced 
  • 1 egg, lightly beaten 
  • 1/3 cup stale breadcrumbs 
  • 1/3 cup drained stuffed green olives, finely chopped 
  • 1/4 cup coarsely-chopped fresh flat-leaf parsley leaves 
  • 2 garlic cloves, crushed 
  • olive oil cooking spray 
  • 1 1/2 cups Massel chicken style liquid stock 
  • 1 1/2 cups couscous 
  • 1 tbsp extra virgin olive oil 
  • 1 large carrot, peeled, coarsely grated 
  • 1/2 lemon, rind finely grated, juiced 
  • rocket leaves and lemon wedges, to serve 

Instructions

  1. Combine pork, onion, egg, breadcrumbs, olives, parsley, half the garlic and salt and pepper in a large glass bowl.
  2. Divide mixture into 8 portions. Shape portions into rissoles. Place on a plate. Cover and refrigerate for 30 minutes.
  3. 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.
  4. 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.
  5. Spoon couscous onto plates. Top with rissoles. Serve with rocket and lemon wedges.