Lamb Kofta with couscous salad

lamb, salad

These little meatballs are delicious served on their own or in a pita bread pocket or wrap. I served ours with a salad made of couscous which is very easy and quick to prepare.

P1060812

Kofta

2 slices bread

1 egg

500g lamb mince

2 T chopped mint

2 T chopped parsley

1/2 t allspice

1/2 t cinnamon

1 onion, very finely chopped

2 T oil to fry meatballs in

Salad

1 c couscous

2 T olive oil

2 T lemon juice

2 cloves garlic

1/2 bag baby spinach

1 yellow capsicum, chopped

2 tomatoes, chopped into small squares

2 t chopped mint

2 T chopped parsley

Yoghurt and hummus sauce

2 T unsweetened plain yoghurt

2 T hummus

1 clove garlic

juice of 1/2 lemon

4 pita breads (or halves if big ones) and hummus to serve

1. Place the couscous in a pot and cover in boiling water. Put the lid on and leave to stand for 10 mins.

2. While it is standing prepare the kofta mix. Make breadcrumbs from the bread in the food processor. Add the remaining ingredients and pulse to mix.

3. Once the couscous is ready fluff it up with a fork. Place in a salad bowl and mix through the olive oil, lemon juice and garlic. Place in the fridge to cool.

4. Prepare the hummus and yoghurt sauce by mixing everything together in a bowl.

5. Heat the 2 T oil in a frying pan. Make small patties from the kofta mixture and brown on both sides. Place on a plate covered in paper towels to soak up any extra fat and oil.

6. While the kofta are cooking finish the salad. Add the remaining ingredients and toss together.

7. Toast the pita breads in the toaster. Spread with hummus and chop into segments.

8. Serve the meatballs and salad with the hummus and yoghurt sauce drizzled on top, and some pita bread on the side.

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