Quick Lamb Koftas & Cucumber Ribbon Couscous
with Flaked Almonds & Garlic Yoghurt- Gluten(Wheat)
- Eggs
- Gluten
- Milk
- Milk
- Gluten
- Soy
- 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 plate and dig in. *This recipe is under 650kcal per serving.* *We’ve replaced the couscous in this recipe with pearl couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1
cucumber
½
lemon
3 clove
garlic
1
carrot
1 packet
lamb mince
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
1 sachet
Middle Eastern Seasoning
1 packet
Currants
(Contains: Milk, Gluten, Soy, May contain traces of allergens; )
1 packet
Pearl (Israeli) Couscous
(Contains: Gluten; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Leaves
1 packet
thyme
Not included in your delivery
olive oil
1
egg
(Contains: Eggs; )
1.5 cup
water
Nutrition Values
Utensils
Cooking Steps
• Using a vegetable peeler, peel cucumber into ribbons. Slice lemon into wedges. Finely chop garlic. Grate carrot. • Pick thyme leaves and roughly chop. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. • In a large bowl, combine lamb mince, fine breadcrumbs, Middle Eastern seasoning, thyme, 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 carrot and half the garlic and cook, stirring, until softened, 2-3 minutes. • Add pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. • Add the water and a pinch of salt and bring to the boil. Cook, uncovered on medium-high heat, stirring occasionally until tender and the water is absorbed, 10-12 minutes.
• Meanwhile, return frying pan to 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 Greek-style yoghurt and stir to combine. Season to taste 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 pearl couscous, add cucumber, baby leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide couscous salad between bowls. • Top with lamb koftas and a dollop of garlic yoghurt. • Sprinkle with flaked almonds and serve with any remaining lemon wedges. Enjoy!
