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Plated meal

Vegetable Kofta with Couscous and Saffron Yoghurt

  • Vegetarian
  • Contains Dairy

These vegetarian kofte are delicious and so easy to make! We have made this easy to make Middle Eastern favorite even better served with couscous and delicious saffron-infused yogurt.

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Nutrition Per Serving

  • Calories 747
  • Carbs 99.3g
  • Fat 51.3g
  • Fibre 14.3g
  • Protein 25.8g
  • Sugar 10.8g

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Follow the recipe steps below

  • 0.0 min

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

  • 0.5 min

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

  • 1.0 min

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

  • 5.0 min

    Finely grate the zucchini and ginger. Squeeze the grated zucchini over the sink to remove any excess water.

  • 6.5 min

    Juice the lemon.

  • 7.0 min

    In a saucepan, heat 1/3 of the olive oil.

  • 7.5 min

    Drain and rinse the chickpeas.

  • 8.0 min

    Add the chickpeas to the pan and heat until they are warmed though.

  • 10.0 min

    Mash the chickpeas into a rough puree and then transfer to a bowl.

  • 11.0 min

    Add the cumin seeds to the pan and toast until slightly browned.

  • 12.0 min

    Add the cumin seeds into a bowl with the chickpea mixture.

  • 12.5 min

    Return to the heat and add the flaked almonds to the pan and toast until browned.

  • 14.0 min

    Transfer the toasted almonds to the chickpea mixture.

  • 14.5 min

    Add the ginger, half of the mint, onion, garlic and zucchini to the chickpea mixture and thoroughly combine.

  • 15.5 min

    Form the mixture into sausage shapes.

  • 17.0 min

    Heat 1/2 of the remaining olive oil in a frying pan over medium-low heat. Add the carrot, and cook, stirring often.

  • 19.5 min

    Remove the carrot from the heat.

  • 20.0 min

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

  • 21.0 min

    Stir the boiling stock into the couscous and immediately cover and set aside for 5mins.

  • 21.5 min

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

  • 22.5 min

    Add the kofte to the pan and cook until browned and hot all the way through (5-10 mins).

  • 26.0 min

    Fluff the couscous with a fork.

  • 27.0 min

    Distribute the couscous among serving plates

  • 28.0 min

    Remove the kofta from the heat.

  • 28.5 min

    Top the couscous with veggie kofta and serve with the saffron yoghurt.

Garlic
1.00 Clove
Saffron
1.00 Pinch
Yoghurt
40.00 Grams
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 80ml per person
80.00 Millilitres
Couscous
combine 75ml of boiling water/stock per person with the couscous in a bowl and cover
75.00 Grams
Lemon
juiced 1/2 lemon per person
1.00 Whole
Carrot
finely chopped
1.00 Medium
Ginger
finely grated
5.00 Grams
Zucchini
finely grated
75.00 Grams
Cumin Seeds
0.25 Teaspoons
Brown Onion
finely chopped
1.00 Whole
Chickpeas
100.00 Grams
Fresh Mint
finely chopped
3.00 Grams
Almond Flakes
10.00 Grams

Pantry Ingredients

Olive Oil
Olive Oil
3 tablespoons per person
3.00 Tablespoons

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