Moroccan rissoles

Ingredients (serves 4)

• 400g lamb mince
• 1 long red chilli, deseeded, finely chopped
• 2 teaspoons finely grated lemon rind
• 3 teaspoons Moroccan seasoning
• 2 garlic cloves, crushed
• 1/4 cup finely chopped fresh flat-leaf parsley leaves
• yoghurt, lemon wedges and fresh mint leaves, to serve
• Lemon and currant couscous
• 1 1/3 cups couscous
• 2 tablespoons currants
• 1 1/3 cups boiling water
• 2 teaspoons finely grated lemon rind
• 2 tablespoons lemon juice
• 1/2 cup finely chopped fresh mint leaves

Method

1. Make lemon and currant couscous: Place couscous and currants in a heatproof bowl. Add water. Cover and stand for 5 minutes. Add lemon rind, lemon juice and mint. Stir with a fork to separate grains.
2. Combine mince, chilli, lemon rind, seasoning, garlic and parsley in a large bowl. Using clean hands, shape mixture into four 2cm-thick rissoles. Place on a plate.
3. Cook rissoles in a large frying pan sprayed with oil, over mdium-high heat, for 3 to 5 minutes each side or until cooked through.
4. Serve rissoles with couscous, yoghurt, lemon and mint

http://arabic-food.blogspot.com