Sticky pomegranate koftas with herb couscous

  • 20 mins preparation
  • 15 mins cooking
  • Serves 2
  • Print


Sticky pomegranate koftas
  • 200 gram lean lamb mince
  • 1 teaspoon garam masala
  • 1 clove garlic, crushed
  • cooking-oil spray
  • 1 tablespoon pomegranate molasses (available from larger supermarkets or specialty shops)
  • 1/3 cup (95g) low-fat plain yoghurt
Herb couscous
  • 1/2 cup (100g) wholemeal couscous
  • 1/2 cup (125ml) boiling water
  • 1/2 cup loosely packed fresh mint leaves
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
  • 150 gram mixed medley tomatoes, halved
  • 80 gram drained char-grilled capsicum, sliced thinly
  • 1 tablespoon lemon juice


Sticky pomegranate koftas with herb couscous
  • 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.

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