Meat Cigars with Garlic and Herb Coucous

INGREDIENTS:
Makes about 20 cigars
1lb ground beef
1 tbsp vegetable oil
1 medium onion, finely chopped

2 cloves of garlic
2 tsp all-spice
Pinch cayenne pepper
3 tbsp fresh parsley, finely chopped
3 tbsp cilantro, finely chopped
Ground black pepper
2 tsp Kosher salt
2 eggs, lightly beaten
1 package of spring rolls
Canola oil for frying

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DIRECTIONS:

1. Heat the oil in the pan on medium heat, and add the onions. Cook until soft and transparent, but not browned. Add meat, salt, black pepper, spices and herbs and mix everything using a fork to keep the ground meat separate, stir until the meat is not pink anymore, about 7 minutes. Reduce the heat to medium-low, and slowly add the beaten eggs. Stir constantly until the mixture becomes creamy but do not allow the eggs to scramble. Remove the meat mixture from the pan into a plate, and set aside to cool.

2. Fill each spring roll with 1 1/2 tablespoons of the meat mixture and roll into cigars as shown in the photo.Fry the cigars, turning once, until golden brown on each side. Drain on a plate lined with paper towel. Serve hot.

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3. For the couscous, I used organic store bought, ready to use "Herb and Garlic" flavored couscous and added in chopped cilantro (about 1 1/2 tbsp) and parsley (1 tbsp) to give it a 'fresh' taste.