Joe Wicks’ lamb koftas with rainbow couscous

The spices make the lamb absolutely delicious. A real family winner.

Joe wicks lamb koftas
Maja Smend

MAKES 2 ADULT AND 2 CHILD PORTIONS

300g lamb mince
1 tbsp dried mint
1 tsp ground cumin
1 tsp ground coriander
zest of 1 lemon
oil, for brushing
greek yogurt, to serve
lemon juice, to serve (optional)

FOR THE COUSCOUS

150g couscous
300ml boiling water
½ yellow pepper, finely diced
½ red pepper, finely diced
100g cucumber, finely diced
small bunch of mint (around 10g), finely chopped
30g bunch of parsley, finely chopped
juice of ½ lemon
2 tbsp olive oil

SPECIAL EQUIPMENT

4 metal or bamboo skewers (if using bamboo skewers, make sure to soak in water for 30 minutes before using).

1. Mix the lamb with the mint, spices and lemon zest, then divide it into four portions: two smaller child’s portions and two larger for adults.

2. Mould each portion into an oval shape and thread each one on to a skewer, squeezing with your hands to spread it out a little along the skewer.

3. Brush each kofta skewer lightly with oil to prevent them from sticking.

4. Place the couscous in a bowl and pour over the boiling water then cover and leave to absorb the liquid.

5. Meanwhile, heat a griddle pan over a medium heat until it is hot. Cook the skewers on the griddle for 3-4 minutes on each side until cooked through and the meat is well sealed.

6. Fluff up the couscous using a fork then add the remaining ingredients. Stir through to combine.

7. Remove the koftas from the skewers and serve with the couscous and a good dollop of yogurt on the side, plus a squeeze of lemon if you like.

8. This lamb kaftan with rainbow couscous recipe keeps for up to two days covered in the fridge.

Joe Wicks wean in 15 recipesLove the recipes? Now buy the book!

Wean in 15 by Joe Wicks will be published by Bluebird on 14 May, price £16.99