Lamb Kofta with Couscous, Salad and Sumac Yoghurt Dressing

Steps

1. BBQ grill or hot plate to medium-high (if using).
2. Mix all lamb kofta ingredients together in a medium bowl, using clean hands, until well combined. Shape into golf ball-sized balls and drizzle with a little olive oil. Heat a large fry-pan on medium-high heat and cook kofta for 10–12 minutes, turning regularly, until golden and cooked through.
3. While kofta are cooking, prepare couscous. In a small pot, bring chicken stock and sumac to the boil. Remove from heat, add couscous, stir and cover with a lid. Leave to soak for 5 minutes before fluffing up grains with a fork.
4. While couscous cooks, prepare salad. Cut cherry tomatoes in half; dice cucumber; thinly slice spring onion. Add all to a large bowl, along with mint, lemon juice and a drizzle of olive oil. Season to taste with salt and pepper and toss to combine.
5. In a small bowl, mix all sumac yoghurt dressing ingredients together, reserving half the measure of sumac to serve.
6. Divide couscous, salad and lamb kofta between plates. Drizzle sumac yoghurt dressing over kofta and garnish with a drizzle of olive oil and a pinch of sumac.