Lamb Kofta with Almond Couscous Cucumber Salad

Nutrition per serving

Calories723 kcal
Protein33.1 g
Carbs52.4 g
Fats42.3 g
Saturated Fat14.4 g
Monounsaturated Fat20.2 g
Polyunsaturated Fat4.9 g
Sugars7.3 g
Fiber7.9 g
Sodium857 mg


Green Onions/Spring Onions or Scallions (including tops and bulb)
Red Onion
Leaves, Mint Fresh
Cucumber, with peel
Vegetable Stock Cube
Olive Oil
Lamb, ground
Ground Allspice
Ground Cinnamon
Cumin Powder
Yogurt (whole milk)
1. Preheat the grill to high.

2. Trim the root of the spring onion and trim 2 cm from the top stalk. Cut the spring onion in half lengthways, then finely slice.

3. Peel/finely dice the red onion.

4. Chop the mint.

5. Crush the almonds.

6. Place the bamboo skewers in some water to prevent them from burning.

7. Peel the cucumber, then using a vegetable peeler, peel long strips to form (Discard the middle, seeded part).

Cooking instructions
1. In a frying pan, heat a teaspoon of olive oil over medium-low heat. Add the red onions with a pinch of salt (optional) and pepper and gently cook for about 10 minutes until lightly browned/caramelised.

2. Meanwhile, in a mixing bowl, add the mince, spring onions, spice mix, a large pinch of salt (optional)  and a third of the mint. Mix well to combine and set aside in the fridge.

3. Place the cucumber ribbons in a bowl with a squeeze of lime juice, a tbsp of yogurt and the remaining mint. Set aside.

4. To make the couscous, bring 125ml of water to boil. Add the stock pot and stir to dissolve. Add the couscous, cover with a lid, remove from heat and set aside for 10 minutes until the granules have absorbed all the liquid.

5. Meanwhile, with damp hands, shape the meat around and along the skewers. Grill near the heat for a few minutes on each side.

6. Fluff the cooked couscous with a fork to separate the grains and add the onion mixture to the couscous with the crushed almonds and a little lime zest. Stir to combine.

7. Serve the couscous in a bowl with the cucumber salad on top, then top with the lamb skewers.