Family Easy Lamb Koftas
with Tabouli Couscous & Tzatziki
The secret to this dish is the lamb mince. A masterclass in authentic Lebanese flavours, the neighbours will be peering over the fence as your aromatic koftas start to sizzle. If you’re using wooden skewers, don’t forget to soak them in water to avoid splinters!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 5 people
/ Serving 5 people
600 g
lamb mince
2 tsp
cumin & cinnamon spice mix
1
lime
½ bunch
parsley
2
tomatoes
2
cucumbers
¼ cup
slivered almonds
(ContainsTree NutsMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy)1 tub
Greek-style yoghurt
(ContainsMilk)1 bunch
mint
1.5 cup
couscous
(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)Not included in your delivery
10
skewers
1.5 cup
boiling water
1 tbs
olive oil
To prepare your ingredients, zest your lime and slice into wedges, pick and finely chop the parsley and mint leaves and then dice the tomatoes and cucumbers.
In a large bowl, combine the lamb mince with the cumin & cinnamon spice mix. Season with salt and pepper. Roll the lamb mince mixture into 10 cm long sausages and place on a plate. If you’re using skewers, insert the sausages onto the skewers (you should get 10 koftas).
Place the couscous in a large bowl with the boiling water (the trick to fluffy couscous is equal parts boiling water and couscous). Stir and then cover the bowl tightly with cling wrap, leave to sit for 5 minutes. Remove the cling wrap, add the lime zest and half of the olive oil and fluff the couscous with a fork. Add the parsley, tomato, cucumber and slivered almonds (if you’re using them). Season to taste with salt and pepper.
Meanwhile, heat the remaining olive oil in a large frying pan over a medium-high heat. Add the koftas and cook, turning occasionally, for 5-7 minutes or until browned and cooked through.
In a small bowl, combine the lime juice from half the wedges, Greek yoghurt and mint. Season with salt and pepper.
To serve, divide the couscous and koftas between plates and top with a drizzle of the mint yoghurt. Serve the remaining lime wedges on the side.