Serves 4, 30 mins, aromatic, fresh, crunchy, zingy.
Green, leafy vegetables, like the baby rocket in this salad, are rich in brain lovin’ nutrients like vitamin K, folate, and beta carotene.
INGREDIENTS
Couscous
- 2 cups couscous
- 2 cups chicken stock
- 1 tsp butter
Kofta
- 750g lamb mince
- 1 small red onion, finely chopped
- 2/3 cup finely chopped parsley
- 2/3 cup finely chopped mint
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 1 long red chilli, deseeded, finely chopped
Toppings
- 200g cherry tomatoes, sliced
- 1/2 cup drained roasted red capsicum strips, chopped
- 100g feta, crumbled
- 1 ½ tbsp pine nuts, toasted
- 60g baby rocket leaves
- 1 whole lemon (wedges) to serve
- 2 tbsp olive oil
- 8 wooden skewers (soaked 30 min prior to cooking)
INSTRUCTIONS
NB: if you’re using wooden skewers, soak them for at least 30 minutes prior.
- Bring the stock to the boil on the stove. Add the couscous, cover and turn off the heat. Let the couscous steam for about 4mins. Once all the water is absorbed, add butter and pop on low heat until the butter melts. Fluff the couscous with a fork whilst the butter is melting.
- Meanwhile, combine mince, onion, 1/2 cup parsley, 1/2 cup mint, cumin, coriander and chilli in a bowl. Using your hands, mould 1/4 cup mixture around 8 skewers. Place on a plate.
- Heat a grill pan over medium-high heat. Add oil. Cook lamb mince mixture for 7-8 minutes, turning, or until browned and cooked through.
- Meanwhile, add tomato, capsicum, feta, nuts and remaining herbs to couscous. Season and stir to combine. Serve kofta with salad, rocket and lemon wedges.
Image credit: My Food Bag NZ