Spiced Lamb Koftas & Veggie Couscous Salad
with Cherry Tomatoes & Garlic Yoghurt
- Wheat
- Gluten
- Milk
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
Spice up your mealtime with lamb koftas! Juicy, savoury and packed with flavour, these bundles of joy go perfectly with a vibrant couscous salad and tangy garlic yoghurt. Load up your bowl and dig in. This recipe is under 650kcal per serving.
Ingredients
250 g
Lamb Mince
1 packet
Couscous
(Contains: Wheat, Gluten; )
1
Cucumber
1
Plain Yoghurt
(Contains: Milk; )
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 packet
Baby Spinach Leaves
1 packet
Rosemary
2
Garlic
1
Lemon
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
1 sachet
Middle Eastern Seasoning
1 packet
Snacking Tomatoes
Not included in your delivery
¾ cup
water
1 drizzle
olive oil
¼ tsp
salt
1 piece
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Using a vegetable peeler, peel cucumber (see ingredients) into ribbons.
Halve snacking tomatoes. Slice lemon into wedges. Finely chop garlic. Pick
and finely chop rosemary (see ingredients).
• In a large bowl, combine lamb mince, fine breadcrumbs, Middle Eastern
seasoning, rosemary, the egg and a pinch of salt.
• Using damp hands, roll lamb mixture into small koftas (you should get
3 koftas per person).
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat.
• Add half the garlic and cook, stirring, until softened, 2-3 minutes. Add the
water (see ingredients) and a good pinch of salt and bring to the boil.
• Add couscous and currants, then stir to combine. Cover with a lid and
remove from heat.
• Set aside until water is absorbed, 5 minutes. Fluff up with a fork.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of
olive oil. Cook remaining garlic until fragrant, 1 minute.
• Transfer garlic oil to a small bowl, then add natural yoghurt and stir to
combine. Season to taste with salt and pepper and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook
koftas, turning regularly, until browned and cooked through, 10-12 minutes
(cook in batches if your pan is getting crowded).
• To the saucepan with the couscous, add cucumber, tomatoes, baby spinach
leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season
to taste.
• Divide veggie couscous salad between bowls.
• Top with spiced lamb koftas and a dollop of garlic yoghurt.
• Serve with any remaining lemon wedges. Enjoy!
