Pork and olive rissoles with lemon couscous
These Pork and Olive Rissoles are a perfect blend of ground pork, olives, and parsley, served with zesty lemon couscous for a flavorful meal. The dish features rissoles cooked in chicken gravy and a light, refreshing side of couscous with carrot and lemon.
Cook time 10 min
Prep time 60 min
Ingredients:
20 oz ground pork1 onion
1 egg
1/3 cup bread crumbs
1/3 cup olives
1/4 cup fresh parsley
2 garlic cloves
1 short spray cooking spray oil
1.50 cups chicken gravy
1 cup couscous
1 tbsp olive oil
1 carrot
Embark on a delightful culinary adventure with this delicious Pork and Olive Rissoles served alongside fragrant Lemon Couscous. This dish combines the savory essence of ground pork, the tanginess of olives, and the fresh notes of parsley, all paired beautifully with a zesty couscous for a balanced and flavorful meal.
Instructions:
- In a large bowl, combine the ground pork, finely chopped onion, beaten egg, bread crumbs, chopped olives, minced parsley, and minced garlic. Mix until all ingredients are evenly distributed.
- Take a small handful of the mixture and form it into a patty or small ball. Aim for uniform sizes to ensure even cooking. Repeat until all the mixture is used up.
- Preheat a large non-stick skillet over medium heat.
- Lightly spray the skillet with cooking spray oil.
- Place the rissoles in the skillet, ensuring not to overcrowd them. Cook in batches if necessary.
- Cook for about 5-7 minutes on each side, or until they are browned and cooked through.
- Once cooked, transfer the rissoles to a plate.
- In the same skillet, add the chicken gravy and bring it to a simmer.
- Return the rissoles to the skillet and coat them with the gravy. Let them simmer in the gravy for an additional 5 minutes to absorb some of the flavors.
- In a medium saucepan, bring 1.25 cups of water to a boil.
- Add the couscous, grated carrot, olive oil, lemon zest, and lemon juice to the boiling water. Stir to combine.
- Remove the saucepan from the heat, cover, and let it sit for about 5 minutes, or until the couscous has absorbed all the liquid.
- Fluff the couscous with a fork before serving.
- Plate the lemon couscous and top with the pork and olive rissoles.
- Spoon some additional chicken gravy over the rissoles for extra flavor.
- Serve the dish hot and enjoy a delicious meal!
Enjoy your Pork and Olive Rissoles with Lemon Couscous as a satisfying and well-rounded meal that brings together a blend of textures and flavors. Perfect for both weeknight dinners and special occasions, this dish is sure to impress.
Pork and olive rissoles with lemon couscous FAQ:
Cook the rissoles in a preheated skillet over medium heat for about 5-7 minutes on each side, or until they are browned and cooked through.
Yes, you can substitute ground pork with ground turkey, chicken, or beef. Just adjust cooking times accordingly, as different meats may require slight variations in cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before consuming.
A large non-stick skillet is recommended to ensure even cooking and to prevent sticking. If you have many rissoles, consider cooking in batches to avoid overcrowding.
Yes, you can prepare the rissole mixture a day in advance and refrigerate it. Form patties right before cooking for the best texture.
Tips:
- Finely chop the onion and parsley for a more even texture and consistent flavor distribution in the rissoles.
- Ensure the chicken gravy is well-seasoned to enhance the overall taste of the dish.
- Allow the rissoles to chill in the refrigerator for at least 15-20 minutes before cooking to help them hold their shape better.
- For a burst of lemon flavor in the couscous, consider adding a teaspoon of lemon zest in addition to the olive oil.
- Use a non-stick pan or skillet sprayed with cooking spray oil to ensure the rissoles do not stick and cook evenly on all sides.
- Serve the dish with a side salad or steamed veggies for added nutrition and a complete meal.
Nutrition per serving
4 ServingsCalories 620kcal
Protein 44g
Carbohydrates 30g
Fiber 2.86g
Sugar 3.85g
Fat 40g
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