Spiced Lamb Kofta Couscous Bowl
with pickled cucumber and mint yoghurt
It’s lamb koftas tonight and it’s going to be pure delight when you get a taste of the pickled cucumber and fluffy veg-packed couscous. The fragrant mint yoghurt adds a cooling touch to mildly spiced meat.
The quantities provided above are averages only.
Ingredients
240 grams
Irish Lamb Mince
½ unit(s)
Carrot
2 unit(s)
Cucumber
2 unit(s)
Garlic
2.5 grams
Mint
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains Sesame, Mustard)
100 grams
Couscous
(Contains Wheat May be present Soya)
60 grams
Baby Spinach
110 grams
Yoghurt
(Contains Milk)
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
½ sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
Not included in your delivery
¼ tsp
Salt
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Cooking Steps
- Trim and grate half a carrot (per 2P).
- Halve the cucumber lengthways then thinly slice widthways.
- Peel and grate the garlic (or use a garlic press).
- In a medium bowl, combine half a sachet of vinegar (per 2P) with a good pinch of sugar and salt.
- Add cucumber with just enough water to just cover it and set aside.
TIP: The thinner you slice the cucumber the quicker it will pickle!
- In a large bowl, combine the mince, half the garlic, Middle Eastern spice, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P).
- Season with pepper and mix together by hand.
- Roll into evenly-sized balls, then shape into small sausage shapes to make koftas, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the koftas until browned all over and cooked through, 10-12 mins. IMPORTANT: Koftas are cooked when no longer pink in the middle.
- Turn every few mins to ensure they cook evenly.
- Pour the couscous and stock into a bowl.
- Stir in 200ml boiling water (4P: 500ml | 6P: 600ml).
- Cover with a plate or cling film.
- Leave aside for 10 mins or until ready to serve.
- Just before serving, stir through the carrot and spinach and allow the spinach to wilt.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Pick the mint leaves and thinly slice.
- Mix together the yoghurt, half the mint leaves (all for 4P and 6P) and remaining garlic in a bowl. Season to taste with salt and pepper.
- Drain the pickled cucumber.
- Divide the carrot couscous between bowls.
- Top with Middle Eastern lamb koftas.
- Serve with pickled cucumber and mint yoghurt alongside.
