Lamb koftas with minted couscous recipe

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30 min


10 min

Nutrition per portion

Calories 566 kCal 28%

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
  • Couscous
  • 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.

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