Middle Eastern Lamb Kofta with Couscous & Saffron Yoghurt

Bring a saucepan of water to the boil. Add the stock cube, and stir until dissolved.

Combine the saffron strands with the yoghurt to infuse, stirring occasionally.

Peel and finely chop the brown onion, garlic, carrot and fresh mint.

Juice the lemon.

In a bowl, add the lamb mince, garlic, onion, half the mint and barakat seasoning mix thoroughly and season with salt and pepper.

Shape the mince mixture into a sausage shapes.

Pierce with skewers and set aside (covered) to be used later.

Heat olive oil in a frying pan over medium-low heat.

Add the finely chopped carrot and cook, stirring often.

Remove the carrot from the heat.

Add the lemon juice, cooked carrot, remaining fresh mint with the couscous in a bowl.

Stir in the boiling stock to the couscous, immediately cover and set aside for 5mins.

Heat the remaining olive oil in a frying pan, over medium heat.

Add the skewers to the pan and cook until cooked through (5-10 minutes).

Fluff the couscous with a fork breaking apart any lumps.

Distribute the couscous among serving plates

When the kofte skewers are cooked remove from the heat.

Place the kofte skewers atop the couscous and serve with the saffron yoghurt