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Friday, 2 April 2010

Chicken Balls with Couscous Salad

Matt and I are feeling a little tender today to say the least. Last night we went to a friends house for dinner and drinks and indulged a little too much in the drinks side of things! We were supposed to spend the day by the pool and even though it was quite hot today it was too windy to venture outside (with wind comes sand storms). So we decided to have a relaxing day at home with Sadie and recover from our silly hang over!

Tonight for dinner, I wanted something light, fresh and most of all easy. I found this recipe on the internet and had it saved for quite sometime and tonight felt like the perfect moment to roll it out. Supper tonight felt very summery and mediterranean, I could have easily been transported to an al fresco restaurant on the Greek Islands!

I really love couscous as it's very good for you and is a great alternative to rice or potatoes.

I have changed the recipe and method slightly by using panko breadcrumbs instead of a soggy piece of bread. I added lemon zest to the couscous and whenever making any type of ball or rissole I think it's always best to refrigerate for at least 1/2 an hour to firm the mixture which then makes it easier when cooking in the pan. I also omitted the cumin seeds from the salad as I'm not a fan but it's entirely up to you!

This recipe is really healthy, light and fresh and I actually think it would taste just as great cold being served at a picnic.



Chicken Balls
1/2 cup panko breadcrumbs (these are Japanese breadcrumbs and have a great texture and crunchy bite)
250g chicken mince
2 green onions, finely chopped
1/4 cup chopped coriander
1 egg, lightly beaten
2 tablespoons olive oil
lemon wedges to serve

Couscous Salad
1 cup boiling water
1 cup couscous
1 punnet cherry tomatoes, halved
1 lebanese cucumber, quartered lengthways, sliced (I also remove the seeds)
2 green onions, finely sliced
The zest of 1lemon and it's juice
1 teaspoon cumin seeds, toasted




Place in a large bowl chicken mince, breadcrumbs, green onion, half of coriander and egg. Mix thoroughly and season with salt and pepper. Using wet hands, shape into about 16 small balls and refrigerate for at least 1/2 an hour. 

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. Drain on paper towel and set aside.

To make the 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. 

I plan on having the leftovers tomorrow cold for lunch!!

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