Spiced Pork Kofta Couscous Bowl
with pickled cucumber and mint yoghurt
It’s lamb koftas tonight and it’s going to be pure delight when you get a taste of the salty olives and fluffy couscous. The fragrant mint yoghurt adds a cooling touch to mildly spiced meat.
Tags:
Protein Rich
•Quick
•Calorie Smart
Allergens:
Sesame
•Mustard
•Wheat
•Milk
•Barley
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
Irish Pork Mince
2 unit(s)
Cucumber
2 unit(s)
Garlic
5 grams
Mint
1 sachet(s)
Middle Eastern Style Spice Mix
Couscous
110 grams
Yoghurt
1 pack(s)
Breadcrumbs
1 sachet(s)
Chicken Stock
1 unit(s)
Shallot
1 sachet(s)
Olives
2 unit(s)
Tomato
Not included in your delivery
¼ tsp
Salt
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2489 kJ
Energy (kcal)595 kcal
Fat23.2 g
of which saturates7.5 g
Carbohydrate62.6 g
of which sugars11.7 g
Dietary Fiber2.5 g
Protein36.3 g
Salt7.5 g
Potassium442.1 mg
Calcium128.8 mg
Iron1.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Peel and grate the garlic (or use a garlic press).
- In a large bowl, combine the mince, half the garlic, Middle Eastern spice, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P).
- Season with pepper and mix together by hand.
- Roll into evenly-sized balls, then shape into small sausage shapes to make koftas, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
NOTE: Swapping to pork mince? Follow the recipe as written, replacing 'lamb' with 'pork' where necessary.
2
- Pop the koftas onto a lined baking tray.
- When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Koftas are cooked when no longer pink in the middle.
- Once cooked, remove from the oven and cover to keep warm.
3
- Pour the couscous and stock into a bowl.
- Stir in 200ml boiling water (4P: 500ml | 6P: 600ml).
- Cover with a plate or cling film.
- Leave aside for 10 mins or until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
4
- Trim the cucumber and quarter lengthways. Thinly slice widthways.
- Chop the tomato into 2cm chunks.
- Halve, peel and finely chop the shallot.
- Pick the mint leaves and thinly slice.
5
- Mix together the cucumber, yoghurt, mint leaves and remaining garlic in a bowl. Season to taste with salt and pepper.
- Add the shallot and tomato to the couscous and toss to combine.
6
- Divide the couscous between bowls.
- Top with Middle Eastern koftas.
- Add a dollop of cooling cucumber on top.
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