Name: Sticky pomegranate koftas with herb couscous
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 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

Ingredients

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

Method

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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