Beef and courgette kofta kebabs

Ready in 20 mins

Serves 4

Low-calorie cooking spray

2 courgettes, coarsely grated

750g lean beef mince (5 per cent fat or less)

Grated zest and juice of 1 large unwaxed lemon

2tsp ground cumin, plus extra to serve

2tsp ground coriander

1 medium egg, beaten

4tbsp chopped fresh mint, plus leaves and sprigs to serve

320g plain dried couscous

750g mixed sugar snap peas and baby corn, thinly sliced across

4tsp vegetable bouillon powder

Fat-free natural Greek yoghurt, to serve

1 Preheat your grill to high. Line the grill pan with kitchen foil and spray with low- calorie cooking spray.

2 Squeeze all the liquid from the grated courgettes using a clean tea towel. Tip the courgettes into a bowl and add the beef, lemon zest, spices, egg, half of the chopped mint, a pinch of salt and some black pepper. Mix well with your hands, divide into 20 even pieces and shape into stumpy sausages. These are your koftas. Place the koftas on the grill pan and grill for 10 mins, turning them halfway.

3 Meanwhile, mix the couscous, sugar snap peas, baby corn and bouillon powder in a large heatproof bowl. Pour over 400ml boiling water, cover with a clean tea towel and leave for 5 mins. Uncover, fluff up the grains with a fork and stir in the lemon juice and remaining chopped mint. Season to taste, cover with cling film and microwave on high for 2 mins.

4 Divide the couscous, veg and koftas between plates. Add a blob of yoghurt. Sprinkle the yoghurt with the extra cumin and scatter over the mint leaves and sprigs to serve.