Lamb and Courgette Koftas with Herby Couscous

• 500glamb mince
• 200 gcourgette, coarsely grated then squeezed dry
• 2garlic cloves, grated
• 1 tspground cumin
• 1 tspground coriander
• 15 gmint leaves, 10 g chopped for the koftas and 5 g torn to finish
• 1 tbspolive oil
• fine salt
• black pepper
• 250 gdried couscous
• 300mlhot vegetable stock
• 30 mllemon juice
• ½cucumber, diced
• 2tomatoes, diced
• 15gparsley, chopped
• 2 tbspolive oil
• Finely grated lemon zest (2 g)
• 200gGreek yoghurt

Method

1. 1Squeeze the grated courgette in a tea towel until dry. Mix it into the lamb mince with the garlic, cumin, ground coriander, 10 g chopped mint, a good pinch of fine salt and black pepper. Shape into 12 short sausages around your fingers and press firmly so they hold.
2. 2Put the couscous in a bowl, pour over the hot stock, cover with a plate and leave for 5 minutes until the liquid has been absorbed and the grains are tender.
3. 3Heat a large griddle or heavy frying pan over medium-high heat. Brush the koftas with 1 tbsp olive oil. Cook in two batches for 10–12 minutes per batch, turning regularly, until browned and the centre reaches 75°C for 30 seconds. Keep the first batch warm while cooking the second.
4. 4Fork the couscous to separate the grains. Stir in the 2 g lemon zest and 30 ml lemon juice, the 2 tablespoons of olive oil, cucumber, tomatoes and parsley, and season.
5. 5Serve the koftas on the couscous with yoghurt and the 5 g torn mint scattered over.

Per serving

kcal

709

protein

38.7g

fibre

5.3g

carbs

57.9g

fat

35.2g