Lamb Koftas in Harissa Sauce
with Couscous and Baby Leaf Salad
Koftas (also known as 'kofte') are a popular type of meatball style dish. These Lamb Koftas in Harissa Sauce use the popular sauce ingredient widely used in Middle Eastern and North African cuisine. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Onion
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
200 grams
Lamb Mince
20 grams
Chicken Stock Paste
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
80 grams
Green Beans
30 grams
Tomato Puree
50 grams
Harissa Paste
(Contains Sulphites)
20 grams
Baby Leaf Mix
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
Not included in your delivery
½ tsp
Salt for the Breadcrumbs
1 tbsp
Water for the Breadcrumbs
200 milliliter(s)
Boiled Water for the Couscous
200 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the onion.
In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) along with half the garlic.
Add the lamb mince to the breadcrumbs, season with pepper and mix together with your hands.
Shape the lamb mixture into mini sausage shapes, 4 per person. Flatten to make koftas.
Pop them onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins.
IMPORTANT: Wash your hands and equipment after handling raw mince. The koftas are cooked when no longer pink in the middle.
While the koftas bake, heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Meanwhile, boil a full kettle. Trim the green beans and cut into thirds.
Pop the couscous in a large bowl.
Pour in the boiled water for the couscous (see pantry for amount), stir in half the chicken stock paste, then cover tightly with cling film. Leave to the side for 10 mins or until ready to serve.
In a medium bowl, combine the cider vinegar with a drizzle of oil and pinch of sugar (if you have any). Set aside.
Once the onion is golden, add a pinch of sugar (if you have any), tomato puree, green beans and the remaining garlic to the pan. Fry for 1 min more.
Stir through the water for the sauce (see pantry for amount) and remaining chicken stock paste. Simmer until the beans are tender and the sauce has thickened slightly, 4-5 mins.
Once thickened, stir through the harissa (add less if you'd prefer things milder) and honey (see pantry for amount). Remove from the heat.
Add the koftas to the sauce and turn to coat.
When everything's ready, fluff up the couscous. Toss the baby leaves through the dressing.
Share the couscous between your bowls and top with the koftas and harissa sauce.
Serve the baby leaf salad alongside to finish.
Enjoy!
