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Smoky beef rissoles with couscous salad

  • Time to make: 30 mins
  • Serving: 4 people
Ratings: 5.0
Ingredients

Ingredients

  • ½ cup (90g) wholemeal couscous
  • 500g lean beef mince
  • 2 cloves garlic, minced
  • 1 lemon, finely grated zest and juice
  • 1 ½ teaspoons smoked paprika
  • 2 medium-sized courgettes, sliced in ribbons with a vege peeler
  • 1 tablespoon extra-virgin olive oil
  • 2 tomatoes, cut in wedges
  • 120g rocket or spinach
  • ⅓ cup low-fat plain yoghurt, to serve
  • lemon wedges, to serve
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Place couscous in a heatproof bowl. Cover with ²/³ cup boiling water. Cover bowl and set aside.

    2 Combine mince, garlic, lemon zest and paprika in a large bowl and season with cracked black pepper. With wet hands divide mixture in 12 portions by hand. Roll portions in balls, flattening slightly to form patties.

    3 Preheat a grill pan. Spray beef patties and courgette lightly with oil and add to pan. Cook patties for 2-3 minutes each side or until cooked through. Cook courgettes until slightly golden.

    4 Pour lemon juice and olive oil over reserved couscous. Fluff grains with a fork. Place couscous and tomatoes in a salad bowl with rocket or spinach. Toss lightly.

    5 Serve rissoles and courgette ribbons with couscous salad, yoghurt and a lemon wedge.

    Variations

    Make it gluten free: Use brown rice instead of couscous and check paprika and yoghurt are gluten free.

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