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Chicken balls with couscous salad
Photography: Dean Wilmot

Ingredients

  • 1 slice stale bread, torn into chunks
  • 250g chicken mince
  • 2 green onions (shallots),
  • finely chopped
  • ¼ cup chopped coriander
  • 1 egg, lightly beaten
  • 2 tablespoons olive oil
  • lemon wedges, to serve
  • Couscous salad:
  • 1 cup (250ml) boiling water
  • 1 cup (200g) couscous
  • 1 punnet cherry tomatoes, halved
  • 1 lebanese cucumber, quartered lengthways, sliced
  • 2 green onions (shallots), finely sliced
  • 2 tablespoons lemon juice
  • 1 teaspoon cumin seeds, toasted

Chicken balls with couscous salad

by Suzanne Gibbs
  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes
Method

Place bread in a small bowl and cover with water. Set aside to soak for 5 minutes, then drain and squeeze dry. Place in a large bowl with chicken mince, chopped green onion, half of coriander and egg. Mix thoroughly and season. Using wet hands, shape into about 16 small balls.

Heat half of oil in a large frying pan on medium. Cook meatballs in batches for 5-7 minutes, tossing frequently, until browned and cooked through. Set aside.

To make couscous salad:

Combine boiling water and remaining oil in a bowl. Stir in couscous, cover and set aside for 5 minutes. Fluff up with a fork to separate grains. Toss through remaining salad ingredients and remaining coriander.

Pack meatballs and salad in an airtight container with lemon wedges. Squeeze lemon over salad when ready to eat.

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