Pork and apple rissoles
25 mins
250g butternut pumpkin, peeled & cut into 1cm cubes
1 red onion, cut into thin wedges
Olive oil
1 cup couscous, preferably wholemeal
1 cup boiling water
500g leftover cooked chicken or skinless BBQ chicken, chopped
1 cup coriander and/or mint, chopped
1 cup baby spinach leaves
2 tbsp pepitas
1 cup fresh cherries, deseeded & halved
1 lemon, juiced
1 tbsp olive oil, extra
Salt & pepper
You can swap:
Step 1
Preheat oven to 220°C.
Step 2
Toss the pumpkin and onion in a small amount of olive oil and place on a lined baking tray.
Step 3
Roast for 20 minutes or until browned. Remove from the oven and cool.
Step 4
Pour the boiling water into a large bowl. Add the couscous, stir, cover and stand for 5 minutes.
Step 5
Fluff with a fork and cool.
Step 6
Combine the chicken, herbs, spinach, pepitas, cherries, lemon juice and extra olive oil in a large bowl.
Step 7
Add the pumpkin, onion and couscous and season with salt and pepper. Toss gently to combine.
Food safety tip: If you are taking leftovers for lunch, chicken needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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