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Chickpea kofta

Name: Chickpea kofta
Cook time: 30 min
Yield: 1

with tagine sauce and pumpkin couscous

Ready in around 30 mins

RECIPE FACT:

Pumpkins are grown everywhere in the world except for Antarctica.

Nutritional Info:

Energy: 2357kj (563Kcal)
Protein: 23g
Carbohydrate: 82g
Fat: 13g
Contains: Gluten, Sulphites, Milk

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cooking:

BOIL THE KETTLE.
1. TO COOK THE COUSCOUS:

Place boiling water from the kettle into a pot and bring back up to the boil over a high heat. Once boiling, add the giant couscous, season with salt and cook for 15-16 mins. Drain well into a colander and allow to cool slightly.
2. TO PREPARE THE PUMPKIN COUSCOUS:

Slice the roasted red capsicum into ½ cm strips. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the diced pumpkin and cook for 4-5 mins stirring occasionally. Add the capsicum to the pan and cook for a further 1-2 mins. Remove from the pan into a salad bowl with the couscous. Finely chop the curly parsley. Remove the mint leaves from their stalks and roughly chop. Add the baby spinach and herbs to the salad bowl. Season with salt and pepper, drizzle with olive oil and gently toss to combine.
3. TO PREPARE THE CHICKPEA KOFTA:

Place the chickpeas into a sieve, rinse under cool running water and drain well. Place half the chickpeas into a bowl with a drizzle of oil and the kofta seasoning. Mash well using a potato masher or fork and shape into balls the size of golf balls compacting well. Press into sausage shapes. Place a non-stick frying pan over a medium-high heat with a generous drizzle of oil. Once hot add the kofta and cook for 5-6 mins turning occasionally until golden. Pour in the tomato tagine sauce and cook for 1-2 mins. Remove the pan from the heat.
TO SERVE:

Spoon pumpkin couscous onto a plate and top with chickpea koftas and apricot tagine sauce. Dollop with feta yoghurt drizzle and sprinkle over remaining herbs.