Lamb koftas with rainbow couscous

Probably the tastiest recipe here! The spices make the lamb absolutely delicious. A real family winner.

MAKES 2 ADULT AND 2 CHILD PORTIONS

300g lamb mince

1 tbsp dried mint

1 tsp ground cumin

1 tsp ground coriander

zest of 1 lemon

oil, for brushing

greek yogurt, to serve

lemon juice, to serve (optional)

For the couscous

150g couscous

300ml boiling water

½ yellow pepper, finely diced ½ red pepper, finely diced

100g cucumber, finely diced

small bunch of mint (around 10g), finely chopped

30g bunch of parsley, finely chopped

juice of ½ lemon

2 tbsp olive oil

Special equipment

4 metal or bamboo skewers (if using bamboo skewers, make sure to soak in water for 30 minutes before using)

• Mix the lamb with the mint, spices and lemon zest, then divide it into four portions: two smaller child’s portions and two larger for adults.
• Mould each portion into an oval shape and thread each one on to a skewer, squeezing with your hands to spread it out a little along the skewer.
• Brush each kofta skewer lightly with oil to prevent them from sticking.
• Place the couscous in a bowl and pour over the boiling water then cover and leave to absorb the liquid.
• Meanwhile, heat a griddle pan over a medium heat until it is hot. Cook the skewers on the griddle for 3-4 minutes on each side until cooked through and the meat is well sealed.
• Fluff up the couscous using a fork then add the remaining ingredients. Stir through to combine. 
• Remove the koftas from the skewers and serve with the couscous and a good dollop of yogurt on the side, plus a squeeze of lemon if you like.
• This keeps for up to two days covered in the fridge.