Prep
30-60 MINS
Cook
15 MIN
Ingredients
400 g
Lean lamb mince
1
Garlic clove, crushed
1 tsp
Gregg's ground cumin
1 1/2 tsp
Gregg's ground coriander
8
Wooden kebab skewers, soaked in cold water
1 cup
Pearl couscous
1/4 cup
Slivered almonds, toasted
1/2 cup
Chopped dried apricots
1/4 cup
Chopped fresh parsley
1/2 small
Lebanese cucumber
1/2 cup
Unsweetened natural greek yoghurt
2 tbsp
Chopped mint leaves
Instructions
Step 1
To make the Lamb Koftas: Mix together lamb mince, parsley, garlic, Gregg's Ground Cumin and Gregg's Ground Coriander. Season with salt and pepper.
Step 2
Divide the mixture into 8 balls. Form each ball around the pointed end of a skewer. Refrigerate for at least 30 minutes.
Step 3
To make the Pearl Couscous Salad: Add the couscous to a large pot of lightly salted boiling water. Reduce heat and cook for 7-8 minutes, stirring occasionally, or until the couscous is just tender. Drain. Rinse with cold water and drain again. Allow to cool. Mix through the almonds, apricots and parsley. Season to taste. Set aside.
Step 4
To make the Cucumber and Mint Yoghurt Dressing: Grate the cucumber and place in a bowl lined with paper towel to absorb any water from the cucumber. Squeeze out any excess. Mix together yoghurt, mint and grated cucumber.
Step 5
Heat the BBQ to a medium temperature and cook the koftas for 6-8 minutes or until browned and cooked through.
Step 6
Serve the koftas on the Pearl Couscous Salad. Serve with a dollop of Cucumber and Mint Yoghurt Dressing. Garnish with mint leaves if wished.