Spiced Pork 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 salty olives and fluffy couscous. The fragrant mint yoghurt adds a cooling touch to mildly spiced meat.
The quantities provided above are averages only.
Ingredients
240 grams
Irish Pork Mince
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)
110 grams
Yoghurt
(Contains Milk)
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
1 unit(s)
Shallot
1 sachet(s)
Olives
2 unit(s)
Tomato
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
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Peel and grate the garlic (or use a garlic press).
- 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.
NOTE: Swapping to pork mince? Follow the recipe as written, replacing 'lamb' with 'pork' where necessary.
- Pop the koftas onto a lined baking tray.
- When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Koftas are cooked when no longer pink in the middle.
- 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.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Trim the cucumber and quarter lengthways. Thinly slice widthways.
- Chop the tomato into 2cm chunks.
- Halve, peel and finely chop the shallot.
- Pick the mint leaves and thinly slice.
- Mix together the cucumber, yoghurt, half the mint leaves (all for 4P and 6P) and remaining garlic in a bowl. Season to taste with salt and pepper.
- Add the shallot and tomato to a bowl and toss to combine.
- Divide the couscous between bowls.
- Top with Middle Eastern lamb koftas.
- Add a scoop of tomato salsa, the olives and a dollop of cooling cucumber on top.
