Lamb kofta tagine

Name: Lamb kofta tagine
Cook time: 25 min
Yield: 2
Cuisine: North Africa

with pearl couscous and feta

Ready in around 25 mins

RECIPE FACT:

Did you know, the Sahara Desert covers a small part of Southern Tunisia?

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE COUSCOUS AND VEGETABLES:
Once the water is boiling, add the giant couscous and cook for 15-16 mins or until tender. Drain well into colander and allow to cool. Place the chickpeas into a sieve, rinse under cool running water and drain well. Slice the roasted capsicum into ½ cm slices discarding the core. Remove the mint leaves from their stalks and roughly chop. Roughly chop the coriander, including the stalks.
2. TO PREPARE THE KOFTAS:
Remove the harissa spiced lamb mince from its packaging, place in a bowl and season with salt and pepper. Dampen your hands and form the mixture into balls smaller than a golf ball.
3. TO COOK THE KOFTA AND TAGINE:
Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the koftas and cook for 6-8 mins turning occasionally until cooked through. Add the capsicum and chickpeas and cook for a further 2-3 mins. Pour in the tagine sauce, turn the heat to medium-low and cook for 1-2 mins.
4. TO FINISH THE COUSCOUS:
Place the couscous into a salad bowl with half of the herbs and the mizuna. Season with salt and pepper, drizzle with oil and toss to combine.
TO SERVE:
Spoon the pearl couscous into bowls and top with harissa lamb koftas and tagine sauce. Crumble over feta and sprinkle with remaining herbs.