Lamb Koftes with Couscous
Use chicken mince if you prefer. Serves 4
FOR THE KOFTES 450g lamb mince ½ onion, finely chopped 1 medium egg, beaten 1 tsp ground allspice 100g dried apricots, chopped large bunch parsley, chopped 2 tbsp olive oil FOR THE YOGHURT DIP AND COUSCOUS 150g plain thick yoghurt juice of 2 lemons large bunch mint, chopped 300g couscous 450ml hot chicken stock 1 tsp ground cumin 1 cucumber, finely chopped 3 tomatoes, roughly chopped
1. In a bowl, mix mince, onion, egg, allspice, 50g chopped apricots and 1 tbsp chopped parsley. Season; shape into 8 koftes. 2. Preheat a large griddle pan. Brush koftes with oil; fry for about 5 minutes each side until cooked through. 3. In a small bowl, mix yoghurt, 1 tbsp lemon juice and 2 tbsp chopped mint leaves with some seasoning. Set aside. In a medium bowl, mix couscous, chicken stock and cumin. Cover with clingwrap and leave to soak for 5 minutes. 4. Mix cucumber, tomatoes, remaining apricots, lemon juice, parsley and mint into couscous. Check seasoning. Serve with the lamb koftes and minty dip.
EACH SERVING About 2 400kJ, 47g protein, 17g fat (4g saturated), 56g carbohydrate (18g total sugars), 5g fibre.