Preparation
Juice the lemons. Dice the cucumber. Dice the red onions. Cut the salad tomatoes into 1cm pieces. Chop the fresh coriander. Crush the garlic cloves. finely zest one-third of the unwaxed lemons, and cut the remainder into wedges.
For the Salad
For the Kofta
And the rest...
- 1 Place the couscous in a large bowl and pour over the hot stock. Stir and cover with a plate or cling film and leave for 5 minutes, until the stock has been absorbed.
- 2 For the kofta, put the minced lamb in a bowl and mix together with the spices, garlic and lemon zest.
- 3 Season and divide the mixture into 2-3 balls per serving and thread onto long metal skewers.
- 4 Lightly squeeze the meat around the skewers to create sausage shapes.
- 5 Run a fork through the couscous to separate the grains. Mix in the tomatoes, cucumber, onion, oil, lemon juice and coriander.
- 6 Heat a frying pan or griddle. Brush the kofta lightly with oil and cook for 3-4 minutes each side, turning when needed.
- 7 Mix together the Greek yogurt and mint, and serve with the kofta, couscous salad and the lemon wedges.
3 Reviews
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Connie
I've gone with meatballs instead as the meat won't stay on the skewers but it still tastes great. It takes me forever to cook though!
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Frances
Also made meatballs as would not stay on. Apart from that very nice and will make again.
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Sarah
Like other reviewers I didn't bother with the skewers and just made meatballs. I was generous with the spices and added dried chilli flakes for some kick. Overall quick easy tasty meal