Lamb kofta with beetroot couscous

You don't need a kitchen stocked to the brim with ingredients to turn out an easy, tasty dinner. Try this lamb kofta and beetroot couscous recipe for a fuss-free midweek meal.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Lamb kofta with beetroot couscous
  • 1 x 500g packet mint and rosemary lamb sausages
  • 1 cup couscous
  • 250 gram beetroot coleslaw
  • 1/2 cup greek-style yoghurt
  • 1 cup mint leaves


Lamb kofta with beetroot couscous
  • 1
    Squeeze sausages from casing, shaping into 2 logs from each sausage.
  • 2
    Heat non-stick frying pan on high. Cook lamb for 5-6 minutes, turning on all sides, until cooked through and browned. Break in half.
  • 3
    Meanwhile, in a large bowl, prepare couscous following packet instructions.
  • 4
    Toss slaw mix through couscous and season. Spoon onto a large serving platter.
  • 5
    Top with lamb kofta, dollop with yoghurt and scatter over mint leaves. Serve with lemon wedges, if liked.


Beetroot slaw mix is a combination of shredded beetroot, broccoli stems and carrot and is available from your supermarket – or make your own mix.

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