A light and refreshing middle-eastern dish with a zesty twang.
- Koftas450g (1lb) minced lamb
- 1/2 red onion, finely chopped
- 1 garlic clove, crushed
- 10ml (2tsp) ground coriander
- 10ml (2tsp) ground cumin
- 5ml (1tsp) paprika
- 30ml (2tbsp) fresh
- coriander, chopped
- Squeeze of lemon juice
- 225g (8oz) couscous
- 45ml (3tbsp) olive oil
- 15ml (1tbsp) lemon juice
- 1/2 cucumber, finely diced
- 4 spring onions, finely chopped
- 45ml (3tbsp) fresh mint, chopped
- 4 tomatoes, cut into chunks
- Lemon wedges and mint sprigs, to garnish
To make the koftas, place the mince, onion, garlic, spices, fresh coriander and lemon juice in a food processor. Season well with salt and freshly ground black pepper, then process until very finely minced.
Divide the mixture into 12 and shape each into an oval. Push each oval on to the end of a long wooden skewer and place on a foil-lined grill pan. Cook the koftas under a preheated medium grill for 8-10 mins, turning frequently until browned and cooked through.
Meanwhile, prepare the couscous. Place the couscous in a bowl and pour over 250ml (9fl oz) boiling water. Cover and leave to soak for 5 mins. Fluff the couscous with a fork and stir in the olive oil, lemon juice, cucumber, spring onions and mint. Season to taste with salt and freshly ground black pepper.
Serve the koftas with the couscous and tomatoes, garnished with lemon wedges and mint sprigs.