Turkey Koftas with Jewelled Couscous Salad

Packed full of subtle flavours from the Middle East, these koftas are a super simple, summer recipe perfect for even the youngest members of the family.

foodoppi kofta Aisling Larkin six o clock show

 

These koftas are packed full of subtle flavours of the Middle East. It is super simple summer recipe perfect for even the youngest members of the family due to its mild and delicate balance of flavours.

And remember,  for kids food on a stick always tastes way better and is so much more fun!!! So koftas are an ideal fix.

These koftas are ideal for the oven, griddle pan or BBQ and are perfect served with a  jewelled cous cous salad, some hummus and warm flatbreads. 

 

What You'll Need

Ingredients 

Koftas 

400g minced turkey

Zest 1/4 orange

1 slice wholemeal bread 

25mls milk

50g garlic butter

1 tsp cumin

1 tsp smoked paprika

1 tsp onion powder

1 tsp garlic powder 

Jewelled Cous Cous 

250g cous cous 

2 tbsp extra virgin olive oil

Juice of 1 orange ( while removing segments ) 

275mls boiling chicken / veg stock 

1/2 pomegranate 

200g block halloumi 

1 orange segmented 

Handful of pistachio nuts 

Optional herbs : fresh mint and coriander 

1/2 tin chickpeas ( drained & rinsed ) 

Dressing 

1 small carton Greek yogurt 

2 tbsp tahini ( sesame seed paste ) 

2 tbsp olive oil

Fresh herbs ( optional )

Salt & pepper

Serve with hummus, flatbreads & fresh rocket 

Equipment

Bowl

Chopping board

Knife

Measuring jug

Skewers

Frying pan / griddle pan

Oven tray

Grater / microplane

Measuring spoons

 

How to Do It

Koftas

  1. 1Soak the skewers in boiling water for 15mins. Wash hands well. Preheat the oven
    To make the koftas combine all the ingredients in a large bowl. Using cold wet hands shape them into sausage shapes on the skewers.
    Allow to rest if possible, covered, in the fridge for 30mins before cooking.
    Pop on the griddle pan or on an oven tray and bake for 15mins.

Jewelled CousCous

  1. 1
    Boil the kettle and make the stock.
    Pour the couscous into a large bowl. Drizzle over the olive oil and orange juice.
    Pour over the stock, cover with cling film and allow to sit for 10minutes until all the liquid is absorbed.
    Griddle or bake on a medium/high heat the halloumi until golden brown. ( normally 2 mins on each side )
    Segment the orange and shell the pistachios
    When the couscous is ready remove the cling film and fluff cup with a fork. Season a little and then add in orange segments, pistachios, pomegranate seeds, herbs ( if using ) and chickpeas.

Tahini Dressing

  1. 1Combine all the ingredients and set aside.

Serving Tips

  1. 1Serve family style
    This means placing everything on plates in the centre of the table and allowing everyone to help themselves.
    Warm the flatbreads and fill with some hummus, kofta and some jewelled couscous salad on the side.
    Enjoy

We'd love to know what you think...

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This