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Preserved lemon & chicken cakes with rainbow couscous

  • 0:55 Prep
  • 0:20 Cook
  • Makes 12


  • 500g chicken mince
  • 2 1/2 tablespoons harissa (see note)
  • 1 teaspoon ground cumin
  • 1 egg yolk
  • 1 preserved lemon quarter, white pith removed, rind finely chopped (see note)
  • 1/4 cup mint leaves, chopped, plus extra leaves to serve
  • 1/2 cup (35g) fresh breadcrumbs
  • 1 cup (200g) couscous
  • 200ml Massel chicken style liquid stock, heated
  • 400g can chickpeas, rinsed, drained
  • Juice of 1 lemon
  • 1/4 cup (60ml) olive oil
  • 250g packet rainbow salad (see note)
  • 3/4 cup (225g) mayonnaise


  • 1
    Place chicken mince, 1/2 tablespoon harissa, cumin, yolk, preserved lemon, mint and breadcrumbs in a food processor and pulse to combine. Season. Form into 12 small patties and chill for 15 minutes.
  • 2
    Preheat the oven to 200°C and line a baking tray with foil.
  • 3
    To make the couscous, place couscous and 1 tablespoon harissa in a bowl, pour over the stock and stir to combine. Cover with plastic wrap and set aside for 10 minutes. Fluff with a fork then add chickpeas, lemon juice and 2 tablespoons oil, and season. Set aside to cool, then add rainbow salad.
  • 4
    In a small bowl, combine mayonnaise with remaining 1 tablespoon harissa. Set aside.
  • 5
    Heat remaining 1 tablespoon oil in a large frypan over medium heat and fry the patties for 2-3 minutes each side until golden. Transfer to the tray and place in oven for 8-10 minutes until cooked through. Serve with couscous and harissa mayonnaise.

Source: taste.com.au


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