- 2 carrots
- 2 spring onions
- 1 garlic clove
- A handful of mint
- 2 tsp cumin seeds
- A pack of lamb mince
- A bag of wholewheat couscous
- 2 large handfuls of baby leaf salad
- A pot of yogurt
- Sea salt
- Freshly ground pepper
- 250ml hot water
- Wooden skewers
- Frying pan
- A couple of bowls
- Salad spinner or kitchen paper
- Foil
- 1.
Pop six wooden skewers into a bowl of cold water to soak. Trim, peel and coarsely grate the carrot. Trim the spring onions. Finely chop them. Peel and grate or crush the garlic. Finely slice the mint leaves.
- 2.
Measure out 2 tsp of cumin seeds. Add to a dry frying pan. Toast over a medium heat for 1-2 mins till the seeds smell nutty and pop.
- 3.
Pop the carrots, spring onions, garlic, mint and half the cumin in a bowl. Add the lamb mince. Season. Use your hands to knead and squish everything together. This will take a few mins.
- 4.
Divide the mix into six pieces. Wrap each piece around a skewer, firmly squishing it so it sticks to the skewer and makes an even, flattish kofta.
- 5.
Pop the koftas on a plate. Chill in the freezer for 10 mins to firm up. While they chill, fill the kettle and boil it.
- 6.
Tip the couscous into a heatproof bowl. Add 250ml hot water from the kettle. Cover with a saucer. Leave for 10-15 mins to soak up the water. Heat your grill to high.
- 7.
Line your grill pan with foil. Pop the koftas on a rack in the grill pan. Grill them for 5-8 mins till browned.
- 8.
Turn the koftas over. Grill for another 8-10 mins till cooked through. Serve them with the couscous, the salad and the yogurt sprinkled with the last of the toasted cumin seeds.