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Lamb Koftas with Couscous Tabouli Recipe

Try this lamb Koftas with a couscous tabouli side.
  • 35 minutes
  • Prep time15 minutes
  • 4 portions
recipe image Lamb Koftas with Couscous Tabouli Recipe


  • 500 grams lean lamb mince
  • 4 large garlic cloves
  • 2 small tomatoes diced
  • 2 tsp pomegranate molasses or maple syrup
  • 1 1/2 harissa Middle Eastern spice blend
  • 30 grams Flora ProActiv buttery spread
  • 2 large wholemeal flatbread for serving
  • 1 cup eggplant dip
  • 125 ml water
  • 1/2 cup couscous
  • 10 grams Flora ProActiv buttery spread
  • 4 spring onions sliced
  • 2 cups parsley leaves
  • 1 mint leaves
  • 2 cloves garlic chopped
  • 4 medium Roma tomatoes diced
  • 1 tbsp (intl) lemon juice

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Place lamb, garlic, tomatoes, pomegranate molasses and spice in a large bowl and mix well with clean hands. Shape into four even sausage shapes to form the koftas.
  2. Heat a grill pan over a medium heat or a barbecue grill. Brush the koftas with melted Flora pro-activ and grill, turning frequently and brushing with the melted Flora pro-activ. Cook for 10-15 minutes or until well browned with grill marks and cooked. Wrap in foil to keep hot
  3. Cut the flat breads in half and place on the grill to warm.
  4. Place the bread on serving plates, divide the tabouli between the breads and place a koftas on each with eggplant dip. Serve flat or rolled up. TIP – Commercially made eggplant dip is available in supermarkets or if you prefer you can make your own.
  5. Bring ½ cup (125mL) water to the boil. Remove from the heat, stir in the couscous, cover and let stand for 2-3 minutes. Stir in the Flora pro-activ. Cool.
  6. Place the onions, parsley, mint and garlic into a small food processor and process until chopped finely.
  7. Stir the parsley mix, diced tomatoes and lemon juice into the couscous.