Ingredients
- 400g Meat Street Lamb Rissoles
- 1/2 onion, diced
- 1/2 tsp ground turmeric
- 3/4 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp paprika
- 125g couscous
- 1/4 lemon, juiced
- 37g baby spinach
- 1/4 red onion, finely sliced
- 1/4 roasted red capsicum, diced
- 2 tbsp hummus
- 1/4 handful fresh parsley
- 1/4 handful fresh mint, finely chopped
- Salt and pepper
GARLIC YOGHURT
- 1/4 cup plain unsweetened yoghurt
- 1/2 clover of garlic, crushed
Method:
Heat a film of oil in a large frying pan. Add the onion and gently cook for a few minutes until the onion softens. Add the rissoles to the pan and cook for 4-5 minutes per side, turning occasionally, until browned and heated through. Towards the end of cooking add the cumin, coriander, paprika and turmeric to the pan and sprinkle with salt and pepper.While the rissoles are cooking, place the couscous in a heatproof bowl. Prepare according to packet instructions. Once ready, fluff with a fork, then stir through the half of the parsley, mint and lemon juice. Season to taste with salt and pepper.
To make the garlic yoghurt, in a small bowl, mix together the yoghurt, garlic and a sprinkle of salt.
Divide the herbed couscous between shallow bowls. Top with the lamb rissoles, baby spinach leaves, red onion and roasted capsicum.
Dollop with hummus, drizzle generously with the garlic yoghurt and sprinkled with remaining parsley and mint.
