2 tbsp couscous
¼ cup boiling water
½ cup finely chopped fresh parsley
½ cup finely chopped fresh mint
2 small Roma tomatoes, deseeded, finely chopped
¼ cup lemon juice
2 tbsp olive oil
1 small red onion, very finely chopped
Salt and pepper, to taste
700 g beef mince
¼ cup Portuguese BBQ peri-peri marinade
2 tbsp finely chopped fresh coriander
1 egg, lightly beaten
200 g hummus
4 wholemeal pita pockets
- Combine couscous and water in a heatproof bowl. Stand, covered, for 5 minutes. Fluff with a fork. Cool. Stir in parsley, mint, tomatoes, juice, oil and half the onion. Season.
- Combine mince with marinade, coriander, egg and remaining onion. Season. Shape ¼ cups of mixture into 12 rissoles.
- Cook in an oiled, non-stick frying pan over a medium heat for about 4 minutes on each side, or until cooked.
- Serve with tabouli, hummus and pockets.