Chicken and olive meatballs with harissa dressing

Ingredients

¼ cup	Milk
3 slices	White bread
500 g	Chicken mince (Main)
2	Garlic cloves, crushed
¼ cup	Black olives, chopped (Main)
1	Egg, lightly beaten
3 cups	Couscous, cooked instant
2 Tbsp	Olive oil
4	Spring onions, trimmed and sliced
1 cup	Mint leaves

Harissa dressing

1 Tbsp	Lemon juice
1 Tbsp	Harissa paste (Main)

Directions

1. To make the harissa dressing, combine the harissa and lemon juice. Set aside.
2. Place the bread and milk in a large bowl and set aside for 2-3 minutes or until milk is absorbed.
3. Tear bread into pieces, add the chicken, garlic, olive and egg and mix well to combine.
4. Using damp hands, roll 1 Tbsp of the mixture at a time into balls.
5. Heat oil in a large non-stick frying pan over medium heat.
6. Cook the meatballs, in batches, for 5-6 minutes or until cooked through and golden.
7. Combine the couscous, spring onion and mint in a bowl and mix to combine.
8. Top with the meatballs and spoon over harissa dressing to serve.