Moroccan Chicken Rissoles

Add a Moroccan touch to meatballs, with this versatile recipe. Ideal for a variety of occasions, from finger food to lunches and easy entertaining.

The ingredient of Moroccan Chicken Rissoles

• 1 3 cup couscous
• 1 2 cup boiling water
• 750g chicken mince
• 1 3 cup currants
• 3 tsp moroccan seasoning
• 1 3 cup flat leaf parsley leaves finely chopped
• olive oil cooking spray
• 1 1 4 cups tabouli see note
• lebanese bread to serve

The Instruction of moroccan chicken rissoles

• place couscous in a large heatproof bowl pour over boiling water stir with a fork to combine cover and stand for 5 minutes or until water is absorbed stir with a fork to separate grains allow to cool
• add mince currants seasoning and parsley to couscous season with salt and pepper using clean hands mix until well combined using 1 4 cup mixture at a time roll mixture into 16 balls flatten slightly place rissoles on a plate cover and refrigerate for 30 minutes if time permits
• preheat a greased barbecue plate on medium low heat spray both sides rissoles with oil cook turning occasionally for 12 to 15 minutes or until cooked through serve with tabouli and bread

Nutritions of Moroccan Chicken Rissoles

fatContent: 455 056 calories
saturatedFatContent: 22 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 22 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent: n a
cholesterolContent: 40 grams protein
sodiumContent: 169 milligrams cholesterol

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