Smoky beef rissoles with couscous salad
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Time to make:
$4.65 per serve
(at time of publication)
Full ingredients list:
1/2 cup (90g) wholemeal couscous
500g Heart Smart beef mince
2 garlic cloves, crushed
Zest of 1 lemon, finely grated
1 1/2 teaspoons smoked paprika
2 medium zucchini, sliced into ribbons with a vegie peeler
juice of 1 lemon
2 Roma tomatoes, cut into wedges
120g rocket and spinach mix
1/3 cup low-fat natural yoghurt, to serve
lemon wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Place couscous in a heatproof bowl; cover with ²/³ cup boiling water. Cover bowl and set aside.
Step 2 Combine mince, garlic, lemon zest and paprika in a large bowl and season with cracked black pepper; wet hands and mix well. Divide mixture into 12 portions by hand. Roll portions into balls, flattening slightly to form patties.
Step 3 Preheat a grill pan or barbecue hotplate. Spray beef patties and zucchini lightly with olive oil and add to pan (or hotplate). Cook patties for 2–3 minutes per side, or until cooked through; cook zucchini until slightly golden.
Step 4 Pour lemon juice over reserved couscous and fluff grains with a fork. Place couscous and tomato in a salad bowl with rocket and spinach mix; toss lightly.
Step 5 Serve rissoles and zucchini ribbons with couscous salad, yoghurt and a lemon wedge.
About this recipe
First published: July 2014