Step 1

Combine pork, onion, egg, breadcrumbs, olives, parsley, half the garlic and salt and pepper in a large glass bowl.

Step 2

Divide mixture into 8 portions. Shape portions into rissoles. Place on a plate. Cover and refrigerate for 30 minutes.

Step 3

Heat a large frying pan over medium heat. Spray rissoles with oil. Cook rissoles, in batches, for 3 to 4 minutes each side or until browned and cooked through. Remove to a plate. Cover with foil to keep warm.

Step 4

Meanwhile, bring stock to the boil in a saucepan over high heat. Place couscous and butter in a large, heatproof bowl. Add boiling stock and stir to combine. Cover and set aside for 5 minutes or until stock is absorbed. Stir with a fork to separate grains. Add carrot, 1 teaspoon lemon rind, 1 tablespoon lemon juice and remaining garlic. Stir to combine. Season with salt and pepper.

Step 5

Spoon couscous onto plates. Top with rissoles. Serve with rocket and lemon wedges.