Glen Wilson

RECIPE: Simple lamb koftas and zesty couscous

NO DOUBT a lot of you are now starting to head back to work and planning for school, and what comes with that is the need for simple, quick and delicious meals for the week nights.

This week we have included a tasty recipe that we cook quite often in our household.

You can plan ahead with this one, so when you have a spare 30 minutes to an hour, make the couscous salad and place it in the fridge and make the koftas to cook at night so pretty much it's the only thing you need to do.

Lamb koftas and zesty couscous



  • 1 tub yogurt
  • 1-2 tbs honey
  • small bunch of mint, chopped
  • pinch of salt


  • 500g lamb mince
  • 2 tbs thyme
  • 1 tbs ground chilli
  • 1 tbs ground cumin
  • 1 tbs sumac
  • zest of 1 lemon
  • 1/2 - 1 red onion, finely diced
  • 1 tsp salt and pepper


  • 1 1/2 cups uncooked couscous
  • 2 cups chicken or vegetable stock
  • 100g Danish feta
  • Small bunch mint leaves, chopped
  • 80g pine nuts, toasted
  • 1 pomegranate seeds or cucumber seeded and diced
  • 80g baby rocket
  • Small bunch of chives, chopped
  • Juice and zest of one lemon t
  • Drizzle of olive oil
  • Salt and pepper to taste


For the sauce, combine all ingredients together and taste.

Add more of an ingredient if needed and allow to infuse for a while.

For the koftas, place all ingredients into a bowl. Using your hands, combine well and then create little balls.

Cook on hot grill until charred and cooked through.

For the couscous, bring stock to boil, turn off heat, add couscous, stir quickly and put lid back on until the couscous has absorbed all liquid.

Fluff with a fork and allow to cool. Place into bowl with all other ingredients and toss.

Season with olive oil, lemon juice and salt and pepper.

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