To prepare the chicken meatballs, add the chicken breast, egg, garlic and half the mint to a food processor. Add salt & pepper and mix.
If it's too moist, add 1-2 tablespoons of flour and mix.
Add some flour on your work surface and delicately form meatballs using your hands.
In a skillet on high heat, add a drizzle of olive oil. Cook the meatballs for 2 minutes on each side. Lower the heat, cover, and cook for an additional 2 minutes until cooked throughout.
In the meantime, boil water in a pot. In a bowl, add equal parts cous cous and boiling water and mix. Cover and set aside.
Retournez les boulettes et faites les cuire 2 minutes à feu vif de l'autre côté. Baissez le feu, couvrez la poêle et faites cuire 2 minutes supplémentaires.
Cut the cucumber in thin slices.
In a bowl, mix the yogurt, olive oil, lemon juice, salt & pepper.
Add the rest of the mint to the cous cous along with a squeeze of lemon juice and lemon zest. Add the sliced cucumber and mix.
Serve the cous cous with the meatballs and add a dollop of yogurt on top. Add some extra mint, a drizzle of olive oil and enjoy!
Average estimated amount for one serving