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    Lamb kofta with couscous & quinoa salad

    Hayden Quinn ImageHayden Quinn
    Hayden Quinn Image

    Hayden Quinn is a passionate foodie, lover of all things Aussie produce, and host of Taste of Australia with Hayden Quinn.

    Lamb kofta with couscous & quinoa salad
    Preparation time is 15minutes
    Cook time is 20minutes
    Total time is 35minutes
    Serve is for 4 people
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    Difficulty level: 3 out of 4

    19 Ingredients

    Number of servings
    4
    Couscous & quinoa salad
    • 3/4 cup couscous
    • 1 cup white quinoa
    • 1/2 cup continental parsley leaves, finely chopped
    • 1/2 cup mint leaves, finely chopped
    • 1/4 cup Woolworths unsalted pistachios, chopped
    • 1/4 cup sultanas
    • 500grams lamb mince
    • 1tablespoons Woolworths Moroccan seasoning
    • 1 small brown onion, finely chopped
    • 1 egg, lightly beaten
    • 1/4 cup fresh breadcrumbs
    • 120grams mixed salad leaves
    • 1 pomegranate, seeds only
    • 1/4 cup continental parsley leaves
    • 1/4 cup mint leaves
    • 2tablespoons harissa
    • 1/2 cup Woolworths Greek-style natural yoghurt
    • 4 flatbread, toasted
    • 1tablespoons extra virgin olive oil

    Description

    Perfect for outdoor entertaining, this hearty lamb kofta dish with couscous and quinoa salad will get everyone's approval.
    Instruction tip
    Prep tip:
    Soak 8 bamboo skewers in cold water for 30 minutes before threading kofta. This will prevent scorching or you can use metal skewers if you like.

    Method

    Step 1 of 4

    Line a baking tray with baking paper. Combine lamb, seasoning, onion, egg and breadcrumbs in a bowl. Shape 2 heaped tbs of mixture into ovals. Place on prepared tray, flatten slightly, cover and refrigerate for 15 minutes. Thread onto 8 skewers.

    Step 2 of 4

    To make salad, prepare couscous and quinoa following packet instructions. Add remaining ingredients and mix well.

    Step 3 of 4

    Heat oil in a large frying pan over medium heat. Cook kofta, in batches, for 7-8 minutes until browned and cooked. Transfer to a plate.

    Step 4 of 4

    Top salad with kofta, pomegranate, parsley and mint. Swirl harissa through yoghurt. Serve kofta with yoghurt and flatbread.

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