Thursday

MOROCCAN RISSOLES WITH BEETROOT COUSCOUS

SERVES 4 PREP 30 MINS COOK 20 MINS PER SERVE 2471kj

✦ ½ cup fresh breadcrumbs ✦ ¼ cup milk ✦ 500g beef mince ✦ 2 tsp each ground cumin, ground coriander ✦ 1 tsp each turmeric, paprika, ground ginger ✦ 1 tbsp olive oil BEETROOT COUSCOUS ✦ 1 cup instant couscous ✦ 1 cup just-boiled water ✦ ¼ cup coriander leaves ✦ ¼ cup basil leaves ✦ ¼ preserved lemon, rind only, sliced ✦ ¼ cup green olives ✦ 2 tbsp olive oil ✦ 1 tbsp capers ✦ 450g can beetroot wedges, drained

1 In a large bowl, soak breadcrumbs in milk. Add mince and spices. Mix well. Shape into 8 even patties.

2 In a large frying pan, heat oil on medium. Cook patties, in batches, 4-5 mins each side until cooked through. Drain on paper towel.

3 BEETROOT COUSCOUS Meanwhile, place couscous in a heatproof bowl. Pour over water and cover. Set aside 5 mins. Fluff with a fork to separate grains. Stir through herbs, lemon, olives, oil and capers. Toss through beetroot when ready to serve with rissoles.