Spiced Lamb Kofta with Green Couscous and Saffron Yoghurt

Steps

1. a half full kettle to the boil.
2. In a medium bowl, combine all spiced lamb kofta ingredients (except skewers) and mix well with clean hands. Divide mixture into 6 balls, then roll into sausage shapes. Thread one sausage onto each skewer and place in fridge to firm up slightly while you prepare the couscous.
3. In a medium pot, combine water, salt, olive oil and lemon zest. Bring to the boil on high heat. As soon as it boils, add broccolini and turn off heat. Sprinkle in couscous, stir and cover with a tight-fitting lid. Leave to steam covered for about 5 minutes.
4. While couscous cooks, heat a large, dry fry-pan on low-medium heat and toast almonds for 1-2 minutes, until golden. Stir often to prevent burning. Remove from pan and set aside. Reserve pan. Fluff up couscous with a fork and cover to keep warm.
5. Remove kofta from fridge. Wipe pan clean and return to medium-high heat with a drizzle of oil. Cook kofta for about 8 minutes, turning often to ensure even cooking. Set aside to rest, covered, for 3-4 minutes.
6. While kofta rest, combine saffron, yoghurt and honey in a small bowl. Mix well and season to taste with salt and pepper. Add chopped baby kale to pot with couscous and stir to combine.
7. TO SERVE, divide saffron yoghurt between plates and smooth out into a circle. Spoon green couscous on one side of plate and top with a trio of spiced lamb kofta, parsley and toasted almonds. Sprinkle over a pinch of sumac and serve lemon wedges on the side for squeezing.