Lamb Koftas with Couscous, Salad and Sumac Yoghurt Dressing

Steps

1. BBQ hot plate to medium (if using).
2. Mix all lamb kofta ingredients together using clean hands until well combined. Shape into golf-ball sized balls* and coat with a little olive oil. Heat a large fry-pan on medium to high heat and cook koftas, in batches, for 6–7 minutes turning regularly until golden and cooked through. Alternatively cook on BBQ hot plate.
3. While koftas are cooking, prepare the rest of the meal. In a medium pot, bring chicken stock and sumac to the boil. Remove from heat, add couscous, cover with a lid and leave for 5 minutes. Fluff up grains with a fork.
4. Prepare the salad. Cut cherry tomatoes in half; dice cucumber; thinly slice spring onions and radishes. Combine with mint, lemon juice and a drizzle of extra-virgin olive oil. Season to taste with salt and freshly ground pepper.
5. In a small bowl, mix all sumac yoghurt dressing ingredients together, reserve half the sumac to serve.
6. Spoon some couscous, salad and koftas onto each plate. Spoon some yoghurt dressing over koftas., and garnish with a drizzle of olive oil and a pinch of sumac (if desired).
7. Wetting your hands a little makes rolling the mixture into balls easier.