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Lamb Kofta With Couscous Tabouli

Lamb Kofta With Couscous Tabouli

Ingredients for One

  1. 150 grams lamb mince
  2. 40 grams green beans
  3. 10 grams parsley
  4. 5 grams mint
  5. 1 tomato
  6. 0.5 clove garlic
  7. 0.25 lemon
  8. 1 tsp ground cumin
  9. 0.5 cup couscous
  10. 0.3 cup boiling water (for couscous)
  11. 0.25 cup breadcrumbs
  12. 0.25 cup Greek yoghurt - PANTRY ITEM
  13. 0.5 egg - PANTRY ITEM
  14. extra virgin olive oil - PANTRY ITEM
  15. salt and pepper - PANTRY ITEM

Ingredients for Two

  1. 300 grams lamb mince
  2. 80 grams green beans
  3. 20 grams parsley
  4. 10 grams mint
  5. 2 tomato
  6. 1 clove garlic
  7. 0.5 lemon
  8. 2 tsp ground cumin
  9. 1 cup couscous
  10. 1 cup boiling water (for couscous)
  11. 0.5 cup breadcrumbs
  12. 0.5 cup Greek yoghurt - PANTRY ITEM
  13. 1 egg - PANTRY ITEM
  14. extra virgin olive oil - PANTRY ITEM
  15. salt and pepper - PANTRY ITEM

Ingredients for Three

  1. 600 grams lamb mince
  2. 160 grams green beans
  3. 30 grams parsley
  4. 20 grams mint
  5. 3 tomato
  6. 2 clove garlic
  7. 1 lemon
  8. 4 tsp ground cumin
  9. 2 cup couscous
  10. 2 cup boiling water (for couscous)
  11. 1 cup breadcrumbs
  12. 1 cup Greek yoghurt - PANTRY ITEM
  13. 2 egg - PANTRY ITEM
  14. extra virgin olive oil - PANTRY ITEM
  15. salt and pepper - PANTRY ITEM

Ingredients for Four

  1. 900 grams lamb mince
  2. 240 grams green beans
  3. 40 grams parsley
  4. 30 grams mint
  5. 4 tomato
  6. 3 clove garlic
  7. 2 lemon
  8. 6 tsp ground cumin
  9. 3 cup couscous
  10. 3 cup boiling water (for couscous)
  11. 1.5 cup breadcrumbs
  12. 1.5 cup Greek yoghurt - PANTRY ITEM
  13. 3 egg - PANTRY ITEM
  14. extra virgin olive oil - PANTRY ITEM
  15. salt and pepper - PANTRY ITEM

Prep:

  1. put a small saucepan of salted water on to boil
  2. wash and chop tomato
  3. wash and trim green beans
  4. wash and chop parsley
  5. wash and chop mint
  6. peel and crush garlic
  7. zest lemon and cut into wedges
  8. lightly beat egg

Method:

  1. To make croquettes, combine the lamb mince, breadcrumbs, garlic, cumin, egg and half the mint in a large bowl. Season with salt and pepper. Divide into 3 portions per person. Shape into croquettes.
  2. Meanwhile, make the couscous tabouli. Put the couscous into a large bowl. Pour in the boiling water and stir the couscous. Cover the couscous and let it stand for 5 minutes.
  3. Fluff the couscous with a fork. Stir in the lemon zest, lemon juice, olive oil, tomato, parsley and remaining mint. Season well with salt and pepper.
  4. Boil the beans in a saucepan of salted water for 4 minutes or until just tender. Drain the beans. Dress them with a squeeze of lemon and a dash of oil. Season with salt and pepper.
  5. Heat oil in a large frying pan over medium heat. Add the croquettes. Cook for about 5 minutes on each side or until cooked through.
  6. Serve the croquettes with the couscous tabouli, green beans, yoghurt and lemon wedges.
  7. wash and chop parsley
  8. cut lemon into wedges
  9. preheat the oven to 200°C (180°C fan-forced)
  10. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  11. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  12. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  13. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  14. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  15. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
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