Middle Eastern Couscous Salad with Lamb

Prep Time: 2 hr

Cook Time: 10 min

Total Time: 2 hr 10 min

Servings: 4

RECIPE INGREDIENTS

  • Lamb Kofta Kabobs:
  • 1 lb ground lamb
  • 1 egg, beaten
  • 2 tbsp lemon juice
  • 2 tbsp finely chopped fresh mint
  • 1 tbsp Filippo Berio Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • 1 tsp finely grated lemon zest
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1/4 tsp freshly ground pepper
  • Pickled Red Onion:
  • 1/4 cup lime juice
  • 1/2 tsp granulated sugar
  • 1/2 tsp salt
  • 1/2 red onion, sliced
  • Couscous Salad:
  • 1/4 cup plain 2% yogurt
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil
  • 2 tbsp lime juice
  • 1 tsp lime zest
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 2 cups cooked couscous
  • 1 cup finely chopped tomato
  • 1 cup finely chopped cucumber
  • 2 tbsp chopped fresh mint
  • 2 tbsp chopped fresh parsley

RECIPE DIRECTIONS

    Lamb Kofta Kabobs:

    • Soak bamboo skewers in water for 15 minutes. Mix together lamb, egg, lemon juice, mint, olive oil, garlic, lemon zest, salt, cumin, coriander, cinnamon and pepper until combined.
    • Preheat grill to medium-high heat; grease grate well. Shape lamb mixture by heaping 2 tablespoonfuls into small sausage shapes to make 12 kabobs; thread lengthwise onto skewers. Grill kabobs, turning occasionally, for 10 to 12 minutes or until cooked through and no longer pink inside.

    Pickled Red Onion: Whisk together lime juice, sugar and salt until well combined. Add red onion; stir to coat, then cover and refrigerate for at least 1 hour or up to 2 days.

    Couscous Salad: Whisk together yogurt, olive oil, lime juice, lime zest, garlic, salt and pepper. Combine couscous, tomato, cucumber, mint and parsley in large bowl. Toss with dressing and divide among 4 plates. Top with Lamb Kofta Kabobs and pickled onions.