Chicken balls with couscous salad recipe

Back to search results
  Print    Enlarge text

Rate this recipe

Photography: Dean Wilmot
Photography: Dean Wilmot
  • Cuisine: Modern Australian
  • Servings: Serves 4
  • Cooking Time: Less than 15 minutes
  • Course: Lunch, Main

Chicken balls with couscous salad

Ingredients

1 slice stale bread, broken into chunks
250g chicken mince
2 green onions (shallots), finely chopped
¼cup chopped coriander leaves
1 egg, lightly beaten
2 tablespoons olive oil
lemon wedges, to serve
Couscous salad
1 cup (250ml) boiling water
1 cup (200g) couscous
1 punnet cherry tomatoes, halved
1 lebanese cucumber, quartered lengthways, sliced
2 green onions (shallots), finely sliced
2 tablespoons lemon juice
1 teaspoon cumin seeds, toasted
View conversion table

Preparation

1. Place bread in a small bowl and cover with water. Set aside to soak for 5 minutes, then drain and squeeze dry. Place in a large bowl with chicken mince, green onion, half of coriander and egg. Mix thoroughly and season. Using wet hands, shape into about 16 small balls.

2. 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. Set aside.

3. To make 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.

4. Pack meatballs and salad in an airtight container with lemon wedges. Squeeze lemon over salad when ready to eat.

If you enjoyed this Chicken balls with couscous salad recipe then browse more Modern Australian recipes, child-friendly recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

  Restaurant Book Online Suburb
1. Valentino's   Northbridge
2. Smithfield Tavern   Smithfield
3. Benny's Bar & Cafe   Fremantle
4. Arch Rival   Palmerston
5. Stirling Hotel   Stirling
6. Mahogany Inn   Mahogany Creek
7. Morning Star Estate   Mt Eliza
8. Anise   City
9. Artespresso   Kingston
10. The Boat House by the Lake   Barton

View all Modern Australian restaurants | Start a new search

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Marinating rabbit

Rabbit, a Maltese favourite, benefits from being marinated before cooking. Marinate the rabbit in a mixture of wine, bay leaf and salt and pepper; cover and leave in the fridge overnight. This will ensure a moist and flavourful rabbit dish, whatever the end preparation.

Glossary

More

Latkes

Potato pancakes in the Eastern European (Ashkenazi) Jewish tradition.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT