Ingredients
- 500g Fresh Turkey Mince
- 1 small red onion, finely chopped
- 3 teaspoons Moroccan seasoning
- 1 bunch coriander, with roots
- 2 lemons, cheeks removed
- 1 cup couscous
- 1⁄2 cup pitted green olive, roughly chopped
- 1 small red capsicum, deseeded, finely diced
- 8 disposable bamboo chopsticks
Instructions
Combine turkey mince, onion, Moroccan seasoning, 2 tablespoons finely chopped coriander root and 1/3 cup finely chopped coriander leaves in a bowl. Season with salt and pepper. Form mixture into 8 sausage shapes (koftas). Insert a bamboo chopstick through the centre of each kofta. Heat a barbecue hotplate on medium. When hot add oil. Cook koftas for 4 minutes on each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Add lemon cheeks to hotplate and cook for 1-2 minutes or until golden and caramelised.
Meanwhile, place cous cous into a heatproof bowl. Pour 1 ¼ cups of boiling water over cous cous. Cover and stand for 5 minutes. Fluff cous cous with a fork. Add olives, ½ bunch roughly chopped coriander leaves and capsicum to cous cous. Stir until well combined. Serve koftas with cous cous.
