Harissa Lamb Kofta with Garden Couscous and Saffron Yoghurt

Steps

1. Prep kofta Grate courgette. In a medium bowl, combine all kofta ingredients (except skewers), and ¾ teaspoon salt and mix well with clean, damp hands. Divide mixture into 6 balls, then roll into sausage shapes. Thread one sausage onto each skewer. Each skewer will measure approximately 10cm x 3cm.
2. Cook kofta Heat a large fry-pan, on 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.
3. Prep and cook couscous Finely chop broccoli and thinly slice spinach. Be sure to chop broccoli finely so it cooks through. In a medium pot, combine 1 cup water, 1 tsp salt, a drizzle of oil, lemon zest and juice. Bring to the boil on high heat. Once boiling, add broccoli and turn off heat. Sprinkle in couscous, stir and cover with a tight-fitting lid. Leave to steam, covered, for about 5 minutes.
4. Prep yoghurt Spoon yoghurt into a small bowl. Use the tip of a small sharp knife to measure out the saffron and add to the yoghurt. Mix together well.
5. Finish couscous When couscous is cooked, fluff up grains with a fork and season. Fold spinach through couscous.
6. To serve Spread saffron yoghurt on plates, top with couscous and kofta, then sprinkle over parsley.