Chicken Meatballs With Couscous Salad - cooking recipe

Ingredients

None None FOR THE CHICKEN MEATBALLS
1 slice stale bread, torn into chunks
9 oz ground chicken
2 None green onions, finely chopped
4 tbsp chopped cilantro
1 None egg, lightly beaten
2 tbsp olive oil
None None Lemon wedges, to serve
None None FOR THE COUSCOUS SALAD
1 cup couscous
1 pint cherry tomatoes, halved
1 small cucumber, quartered lengthwise and sliced
2 None green onions, thinly sliced
2 tbsp lemon juice
1 tsp cumin seeds, toasted

Preparation

For the chicken meatballs, place the bread in a small bowl and cover with water. Let stand to soak for 5 mins, then drain and squeeze dry. Place in a large bowl with the ground chicken, chopped green onion, 2 tbsp of the cilantro and the egg. Mix thoroughly and season. Using wet hands, shape into about 16 small meatballs.
Heat 1 tbsp of the oil in a large skillet on medium heat. Cook the meatballs in batches for 5-7 mins, tossing frequently, until browned and cooked through. Keep warm.
For the couscous salad, combine 1 cup boiling water and remaining 1 tbsp oil in a large bowl. Stir in the couscous; cover and let stand for 5 mins. Fluff with a fork to separate the grains. Add remaining salad ingredients and remaining 2 tbsp cilantro and toss well.
Serve the meatballs with couscous salad and lemon wedges. Squeeze the lemon over the salad when ready to eat.