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Grain salad with lamb kebab
(0 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 50 mins
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With the combination of protein, carbohydrates, and healthy fats, this meal is so well rounded and complete for lunch or dinner. It will fill you up and provide you with a lot of nutrients.
You can also use rice instead of cous cous if you have that more readily available and chicken instead of lamb if you don't eat red meat.
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- For the couscous salad
- 1 ⅔ cups Couscous
- 1 ⅔ cups vegetable stock
- 2 Tomatoes (diced)
- ½ Cucumber (deseeded and diced)
- 1 Tbsp fresh mint (chopped)
- lemon juice
- For the kofta
- 2 onions (finely chopped)
- 1 Tbsp butter
- 4 cups minced lamb
- 1 egg
- 4 Tbsps breadcrumbs
- 5 Tbsps parsley (finely chopped)
- 1 tsp paprika
- ½ tsp Cumin
- 1 tsp Ras el hanout
- 6 sprigs rosemary (halved)
- 2 Tbsps vegetable oil
Preparation steps
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.
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