Dean's lamb koftas

Dean Edwards makes lamb koftas with a cherry tomato and cucumber couscous, and a mint, cucumber and lime yogurt.

Serves 4

Ingredients

500g Lamb mince1 onion (grated)2 cloves garlic (crushed)3 tbs flat leaf parsley1 tsp dried oregano1 tsp cuminJuice ½ lemon

Method

• In a bowl, add the grated onion to the lamb, adding the garlic, parsley, oregano and lemon juice. Season with salt and pepper, and knead thoroughly until ingredients are well mixed.

• Mould into sausage shapes and chill in the fridge for 30 minutes.

• Thread onto skewers then cook on a preheated griddle pan for 10- 15 minutes, turning until coloured on all sides and cooked through.

For the couscous

Ingredients

200g couscous400ml chicken stock1 x 400g tin chickpeas (drained)Small bunch flat leaf parsleySmall bunch fresh mint100g cherry tomatoes halved½ cucumber deseeded and dicedJuice 1 lemon30ml extra virgin olive oil50g toasted flaked almonds

Method

• Place the couscous in a bowl and pour over the boiling stock. Cover with cling film and leave to stand for 5 mins.

• Fork through to separate the grains, then add the chickpeas, chopped herbs, tomatoes, cucumber, toasted almonds, lemon juice, olive oil and salt and pepper. Mix well.

For the mint yogurt

Ingredients

½ cucumber peeled (deseeded and diced)200ml natural yoghurt2 tbs chopped fresh mint½ tsp ground cuminPinch of sugar

Method

Dice the cucumber and mix in a bowl with the yogurt, mint, cumin and sugar.