Chicken balls with couscous salad
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
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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.