Lamb Rissoles With Vegie Couscous

• 1 red onion (small finely chopped)
• 700 g lamb mince
• 2 garlic cloves (minced)
• 12 cup mint (finely chopped)
• 12 cup parsley (flat leaf parsley finely chopped)
• 3 teaspoons ground coriander
• 1 egg (lightly beaten)
• 1 cup couscous
• 1 cup water (boiling)
• 280 g pesto sauce (antipasto jar char-grilled mix drained chopped specified)
• 60 g baby rocket (leaves)
• 34 cup yogurt (natural to serve)

1. Place onion, mince, garlic, mint, parsley, coriander and egg in a large bowl and using hands mix until combined and season with salt and pepper.
2. Using a 1/4 cup of mixture at a time and shape into 12 rissoles and place on a plate.
3. Heat oil in a large frying pan over moderate heat and cook rissoles for 7 to 8 minutes or until browned both sides and cooked.
4. Meanwhile place couscous in a heatproof bowl and stir in 1 cup boiling water and then cover with plastic food wrap and set aside for 5 minutes or until liquid is absorbed and then using a fork fluff and separate grains and then add antipasto and rocket.
5. Serve couscous and rissoles and yogurt.

red onion, lamb mince, garlic, mint, parsley, ground coriander, egg, couscous, water, pesto sauce, baby rocket, yogurt

Taken from www.food.com/recipe/lamb-rissoles-with-vegie-couscous-445714 (may not work)