Sticky pomegranate koftas
1.Combine lamb, garam masala and garlic in a medium bowl. Season; roll lamb into 10 even ovals.
2.Lightly spray a heated large non-stick frying pan with oil; cook kofta, over medium heat, turning occasionally, for 8 minutes or until cooked through. Add pomegranate molasses; cook for 30 seconds.
3.Meanwhile, make herb couscous. Combine couscous and the water in a large heatproof bowl, cover; stand for 5 minutes or until liquid is absorbed, fluffing with a fork occasionally. Stir in mint, parsley, tomato, capsicum and juice. Season to taste.
4.Serve koftas with couscous; drizzle with yoghurt. Sprinkle with lemon rind.