Lamb Kofta Skewers with Harissa & Couscous
I love harissa paste. It’s a Tunisian spicy paste I use quite often when cooking. Do you like it also? Then you surely must take a look at my spicy harissa spaghetti for instance. That’s one of my husband’s most favorite pasta dishes.
- 6 oz dry couscous (170 g)
- 1 cup vegetable stock (240 ml)
- 1 tbsp unsalted butter
- 9 oz lamb mince (250 g)
- 1 tbsp spicy harissa paste
- 1 tsp coriander powder
- 1 tsp ground cumin
- 1 tsp paprika powder
- a handful fresh cilantro chopped
- a handful fresh mint chopped
- 2 tbsp orange zest grated
- 2 oz fresh cucumber (55 g), diced
- a handful canned chickpeas
- 2 tbsp red onion chopped
- 2 tbsp raisins chopped
- garlic powder
- 2 tbsp lemon juice
- 2 tbsp unsweetened yogurt
- olive oil
- First of all, make couscous. Bring the vegetable stock to a boil. Then pour the dry couscous in a heat resistant bowl and add the hot stock.
- Place the butter on top and cover the couscous. Let it sit for 10 minutes. In the meantime add the lamb mince to a bowl and sprinkle with half of the cumin, half of the coriander and half of the paprika. Then add the harissa and season with some garlic powder and salt.
- Knead the lamb mince well.
- Then divide the lamb mince in 4 portions. Shape it into even balls (or any shape you want) and push a skewer through each of them. Place the skewers in the fridge for now. Then stir the warm couscous well. The stock should be fully absorbed by now. Then let the couscous cool down fully. Add the freshly chopped mint and cilantro and the rest of the spices.
- Stir well and add the orange zest, chopped raisins and diced cucumber.
- Season with a pinch of salt. Then add the chickpeas, red onion, a drizzle of olive oil and lemon juice.
- Stir the couscous well. Check the seasoning and add extra spices or condiments. Place the couscous in the fridge. Grill, fry or bake the lamb skewers until cooked through. Then divide the couscous over deep plates and top with the lamb skewers. Finish with a tablespoon of yogurt. Serve.