Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 1 long red chilli, deseeded (finely chopped)
- 2/3 cup mint
- 1 small red onion (finely chopped)
- 2/3 cup continental parsley
- 1 1/2teaspoons ground coriander
- 1 1/2teaspoons ground cumin
- 1 lemon (wedges)
- 2 cup salt-reduced chicken stock
- 250grams pearl couscous
- 60grams baby rocket leaves
- 100grams feta (crumbled)
- 1/2 cup roasted red capsicum strips (chopped)
- 750grams lamb mince
- 2tablespoons olive oil
- 1 1/2tablespoons pine nuts (toasted)
- 200grams sweet Solanato tomatoes (sliced)
Method
Step 1 of 4
Heat half the oil in a medium saucepan over medium-high heat. Add couscous and cook for 5 minutes, stirring, or until lightly browned. Add stock and bring to the boil. Reduce heat to medium-low and cook, covered, for 10 minutes or until couscous is tender. Remove from heat. Cover and stand for 10 minutes to steam. Transfer to a large bowl.
Step 2 of 4
Meanwhile, combine mince, onion, 1/2 cup parsley, 1/2 cup mint, cumin, coriander and chilli in a bowl. Season. Using your hands, mould 1/4 cup mixture around 8 skewers. Place on a plate.
Step 3 of 4
Heat a grill pan over medium-high heat. Brush with remaining oil. Cook kofta for 7-8 minutes, turning, or until browned and cooked through.
Step 4 of 4
Meanwhile, add tomato, capsicum, feta, nuts and remaining herbs to couscous. Season and stir to combine. Serve kofta with salad, rocket and lemon wedges.
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