Dinner · Moroccan · 15 min
Moroccan Spiced Lamb Kofta with Herbed Couscous and Tomato-Cucumber Salad
- Calories
- 631
- Protein
- 35g
- Carbs
- 65g
- Fat
- 25g
Ingredients
- 6 oz (170 g) Ground lamb (85% lean)
- 1/4 cup (40 g) Yellow onion, finely chopped
- 1 clove (3 g) Garlic, minced
- 1 tbsp (5 g) Fresh parsley, chopped
- 1/2 tsp Ground cumin
- 1/2 tsp Ground coriander
- 1/4 tsp Smoked paprika
- 1/4 tsp Salt
- 1/8 tsp Black pepper
- 1 tsp Olive oil
- 1/4 cup (45 g) Dry couscous
- 1/2 cup (120 ml) Water
- 1 tsp (3 g) Fresh mint, chopped
- 1/4 cup (40 g) Tomato, diced
- 1/4 cup (30 g) Cucumber, diced
- 1 tsp (5 ml) Lemon juice
Method
- 01Prepare the Kofta: In a medium bowl, combine the ground lamb, finely chopped yellow onion, minced garlic, chopped fresh parsley, cumin, coriander, smoked paprika, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.
- 02Form the Kofta: Divide the lamb mixture into 4 equal portions and shape each portion into a small, elongated oval (kofta shape). You can also form them into small meatballs if preferred.
- 03Cook the Kofta: Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat (about 375°F/190°C). Add the kofta and sear on all sides until browned and cooked through, about 8-10 minutes total. Remove from skillet and set aside.
- 04Prepare the Couscous: While the kofta cooks, bring 1/2 cup of water to a boil in a small saucepan. Stir in the dry couscous and a pinch of salt. Cover, remove from heat, and let stand for 5 minutes. Fluff with a fork.
- 05Make the Salad: In a small bowl, combine the diced tomato, diced cucumber, chopped fresh mint, and lemon juice. Season with a tiny pinch of salt and pepper if desired.
- 06Assemble the Dish: Divide the fluffed couscous among two plates. Top each plate with 2 kofta. Serve the tomato-cucumber salad alongside. This dish is inspired by the vibrant flavors of Moroccan cuisine, where spices and fresh herbs are key.
Cook it with the whole plan around it
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