1 Place the couscous in a bowl and add the hot stock. Leave to soak for around 10 min. Stir with a fork and leave to cool.
2 Mix together the tomatoes, cucumber and mint into the couscous and season with lemon juice, salt and ground black pepper.
3 To make the sauce mix together the yogurt, milk the coriander and season with salt, ground black pepper and a dash of lemon juice.
4 Fry the onions in hot butter. Mix together the meat, egg, breadcrumbs, parsley, paprika, cumin and raz el hanout and season with salt and ground black pepper. Stir in the onions and shape into 12 kofta around the sprigs of rosemary.
5 Heat the oil in a pan and fry the kofta on all sides. Arrange the couscous salad on plates and place the kofta on top. Serve with the yogurt sauce.