Kofta with tabbouleh
Indulge in a flavorful Mediterranean experience with our Kofta and Tabbouleh recipe! Made with succulent lamb mince, fresh herbs like parsley and spearmint, and a hint of spice from red hot chili peppers, these kofta are perfectly balanced by a refreshing tabbouleh featuring couscous, cherry tomatoes, and zesty lemon. Simple yet exquisite, this dish is perfect for any occasion.
Cook time 15 min
Prep time 30 min
Ingredients:
1 lb lamb mince1/2 red onion
1/2 bunch fresh parsley
1/3 cup spearmint
1 egg
2 tsp ground cumin
2 garlic cloves
2 red hot chili peppers
1/2 lemon
1/2 cup couscous
1 cup cherry tomatoes
2 tbsp olive oil
Kofta with tabbouleh is a delicious Middle Eastern dish that combines savory lamb kofta with a refreshing, herb-filled tabbouleh salad. This recipe is perfect for those looking to explore new flavors and enjoy a healthy yet hearty meal. Featuring spiced lamb mince paired with a vibrant mix of couscous, cherry tomatoes, parsley, and spearmint, this dish is sure to be a hit at any dinner table.
Instructions:
- In a large mixing bowl, combine the lamb mince, chopped red onion, parsley, spearmint, beaten egg, ground cumin, minced garlic, and chopped chili peppers. Mix thoroughly until all ingredients are well combined. Season with salt and pepper to taste.
- With wet hands, take a portion of the meat mixture and shape it into oval or cylindrical patties. Repeat until all the mixture is used up. Place the formed koftas on a tray and refrigerate for about 30 minutes to help them firm up.
- Preheat a grill or a skillet over medium-high heat. Lightly oil the grill or skillet. Cook the koftas for about 4-5 minutes on each side, or until they are browned and cooked through. Set aside and keep warm.
- Place the couscous in a bowl and pour over enough boiling water to cover it. Cover the bowl with a lid or plastic wrap and let it sit for about 5 minutes, or until the couscous has absorbed the water and is tender. Fluff with a fork.
- In a large mixing bowl, combine the cooked and fluffed couscous, quartered cherry tomatoes, remaining fresh parsley, and spearmint. Drizzle with the lemon juice and olive oil. Season with salt and pepper to taste. Mix well to combine.
- Arrange the koftas on a serving platter alongside the tabbouleh. Garnish with additional parsley or mint if desired. Serve immediately.
Tips:
- For a more intense flavor, marinate the lamb mixture for a few hours or overnight before cooking.
- Make sure to squeeze any excess water out of the parsley and spearmint to avoid a soggy tabbouleh.
- If you're not a fan of lamb, feel free to substitute with beef, chicken, or any ground meat of your choice.
- For added texture, toast the couscous lightly in a pan with a bit of olive oil before boiling.
- Serve the kofta and tabbouleh with a side of pita bread and a dollop of yogurt sauce for a complete meal.
- Add the lemon juice to the tabbouleh just before serving to maintain its fresh, tangy flavor.
And there you have it – a delectable serving of kofta with tabbouleh! This dish not only brings the exotic flavors of the Middle East to your kitchen but also is packed with healthy ingredients. Enjoy the balanced tastes of spicy, savory koftas and the fresh, zesty tabbouleh. Bon appétit!
Nutrition per serving
4 ServingsCalories 410kcal
Protein 24g
Carbohydrates 16g
Fiber 2.49g
Sugar 3.89g
Fat 36g
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