PREPARATION

Kofta: 

  1. In a food processor, blend onion and herbs until fine. Transfer to a bowl, add the lamb kofta and spices. Mix well. 
  2. Preheat oven to 200°C. Grease a baking dish with olive oil. 
  3. Shape mixture into ~60 g meatballs. Place in dish and bake for 20 minutes. 
  4. Mix all glaze ingredients in a bowl. 
  5. Remove meatballs, brush with glaze, and return to oven for 5 more minutes until cooked through. 

Couscous: 

  1. Heat oil in a pot. Sauté leeks for 5–7 min until soft. 
  2. Add garlic and paprika. Stir 1 min. 
  3. Add couscous. Toast while stirring for 4 min until golden. 
  4. Add boiling broth/water, salt, and pepper. Stir. 
  5. Turn off heat, cover for 10 min. 
  6. Fluff, cover again 10 min. Fluff once more before serving. 

To Serve: 

Spoon the couscous onto each plate, top with 2–3 koftas and a drizzle of glaze, then finish with fresh herbs and pomegranate arils. 

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Ingredients

For the Kofta:

1 small onion, cut into chunks

½ cup fresh parsley

½ cup fresh cilantro

¼ cup fresh tarragon

¼ cup chives

1½ tsp salt

½ tsp ground pepper

½ tsp Baharat spice mix

4 tbsp olive oil

Glaze

4 tbsp pomegranate molasses

1 tbsp olive oil

2 tbsp honey (optional)

2 tbsp water

Pearl Couscous

3 tbsp canola oil

2 cups chopped leeks

2 garlic cloves, crushed

1 tsp sweet paprika

2½ cups pearl couscous

1,5½ cups boiling water or broth

1 tsp salt

½ tsp ground black pepper

Garnish

½ cup pomegranate arils

Fresh mint and basil, for serving

Note:
Allergens: Soy, wheat, mustard, barley