Vegetable Kofta with Couscous and 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.

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

Juice the lemon.

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

Drain and rinse the chickpeas.

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

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

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

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

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

Transfer the toasted almonds to the chickpea mixture.

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

Form the mixture into sausage shapes.

Heat 1/2 of the remaining olive oil in a frying pan over medium-low heat. Add the 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 the boiling stock into the couscous and immediately cover and set aside for 5mins.

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

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

Fluff the couscous with a fork.

Distribute the couscous among serving plates

Remove the kofta from the heat.

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