Tabbouleh Cous Cous & Lamb Koftas
45min
Easy
4
Ingredients
For the tabbouleh
150g cous cous
150g flat leaf parsley chopped
150g mint, chopped
250g tomatoes deseeded and diced
6 spring onions, finely sliced
Juice and zest of 1 lemon
3 tbsp olive oil
For the koftas
500g lamb mince
1 tsp ground cumin
2 tsp ground coriander
2 garlic cloves crushed
1 tbs chopped mint
Oil for brushing
Method
Tip the couscous into a bowl and pour over just enough boiling water to cover, following pack instructions. Leave for no more than 5 mins, drain thoroughly, then fluff up with a fork and tip into a bowl. Stir in the lemon zest, juice and oil. Cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
Keeping the parsley in a bunch, chop the leaves roughly. Don’t worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
Thoroughly drain the cous cous, then add to herb mix, season and serve.
For the Koftas
Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
Heat the griddle or pan until you can feel a good heat rising and cook for 3-4 mins each side. Don’t turn until they are well sealed or the meat will stick to the grill or pan.
Season if you want, and set aside. Serve the koftas with yogurt and tabbouleh cous cous