By Nathan Haskins
In a mixing bowl, combine the ground lamb with chopped fresh parsley, minced garlic, cumin, coriander, salt, and black pepper. Mix well until all the spices are evenly distributed.
Divide the mixture into 4 equal portions and shape each portion into a small cylinder (kofta) around a skewer. If you don't have skewers, you can shape them into small patties.
Heat a grill pan or a skillet over medium-high heat. Add olive oil and swirl to coat the pan evenly.
Once the oil is hot, add the lamb koftas to the pan. Cook for 2-3 minutes on each side or until they are nicely browned and cooked through.
While the koftas are cooking, heat the roasted peppers and eggplant in a saucepan over low heat, stirring occasionally.
Fluff the cooked couscous with a fork and set aside.
Once the lamb koftas are cooked, remove them from the pan and let them rest for a minute or two.
To serve, place a portion of couscous on each plate. Top with warm roasted peppers and eggplant, then lay the koftas on top.
Drizzle the plain yogurt sauce over the koftas and garnish with additional fresh parsley if desired.
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This Main Course Mediterranean Dinner recipe is ready in 45 minutes and features ground lamb (or lamb/beef mix), fresh parsley, garlic and other delicious ingredients. Contains 350 calories total.
In a mixing bowl, combine the ground lamb with chopped fresh parsley, minced garlic, cumin, coriander, salt, and black pepper. Mix well until all the spices are evenly distributed.
Divide the mixture into 4 equal portions and shape each portion into a small cylinder (kofta) around a skewer. If you don't have skewers, you can shape them into small patties.
Heat a grill pan or a skillet over medium-high heat. Add olive oil and swirl to coat the pan evenly.
Once the oil is hot, add the lamb koftas to the pan. Cook for 2-3 minutes on each side or until they are nicely browned and cooked through.
While the koftas are cooking, heat the roasted peppers and eggplant in a saucepan over low heat, stirring occasionally.
Fluff the cooked couscous with a fork and set aside.
Once the lamb koftas are cooked, remove them from the pan and let them rest for a minute or two.
To serve, place a portion of couscous on each plate. Top with warm roasted peppers and eggplant, then lay the koftas on top.
Drizzle the plain yogurt sauce over the koftas and garnish with additional fresh parsley if desired.
Calories per Serving: 350
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