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Moroccan chicken rissoles
Moroccan chicken rissoles
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Elevate meatballs with exotic Moroccan flair. Perfect for any occasion, from casual gatherings to simple lunches.
Ingredients:
  • 82.50 ml couscous
  • 125.00 gm boiling water
  • 750g chicken mince
  • 82.50 ml currants
  • 3 tsp Moroccan seasoning
  • 82.50 ml flat-leaf parsley leaves, finely chopped
  • Olive oil cooking spray
  • 312.50 ml tabouli (see note)
  • Lebanese bread, to serve
Instructions:
  • In a large, heatproof bowl, place the couscous and cover with boiling water. Use a fork to stir and combine. Cover and let it stand for 5 minutes until the water is absorbed. Fluff the grains with a fork to separate them, then let it cool.
  • Mix the mince, currants, seasoning, and parsley into the couscous. Season with salt and pepper. Combine well using clean hands. Roll 16 balls, using 1/4 cup of mixture for each. Flatten slightly, then chill on a plate for 30 minutes, if desired.
  • Preheat a greased barbecue plate over gentle heat. Lightly coat both sides of the rissoles with oil. Grill, turning occasionally, for 12 to 15 minutes until fully cooked. Enjoy with tabouli and bread.

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