Courtney Roulston’s Harissa Lamb Koftas with Couscous & Raw Carrot Salad

When it comes to indulging in the rich and diverse flavors of the Mediterranean, few dishes capture the essence as beautifully as Harissa Lamb Koftas with Couscous & Raw Carrot Salad. Crafted by the talented culinary expert Courtney Roulston, this recipe offers a harmonious blend of aromatic spices, succulent lamb, and vibrant vegetables. Embark on a culinary journey with us as we explore the steps to recreate this Mediterranean masterpiece in your own kitchen.

Ingredients:

For the Lamb Koftas:

• 500g ground lamb
• 2 tablespoons harissa paste
• 1 small red onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and freshly ground black pepper, to taste
• Olive oil, for grilling

For the Couscous:

• 1 cup couscous
• 1 cup boiling water or chicken stock
• Zest and juice of 1 lemon
• Salt and freshly ground black pepper, to taste

For the Raw Carrot Salad:

• 3 large carrots, peeled and grated
• Handful of fresh mint leaves, finely chopped
• Juice of 1 lemon
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper, to taste

To Garnish:

• Fresh parsley leaves, chopped
• Extra harissa paste (optional, for extra heat)

Method:

Preparing the Lamb Koftas:

1. In a large mixing bowl, combine the ground lamb, harissa paste, chopped red onion, minced garlic, ground cumin, ground coriander, salt, and freshly ground black pepper. Mix the ingredients thoroughly, ensuring the spices are evenly distributed.

2. With damp hands, shape the mixture into small, elongated kofta shapes, about 2 inches long. Place the koftas on a plate and refrigerate for at least 30 minutes to allow the flavors to meld together.

3. Preheat the grill or barbecue. Brush the lamb koftas with a bit of olive oil to prevent sticking. Grill the koftas over medium-high heat for 4-5 minutes per side, or until they are cooked through and have a slight char on the outside.

Preparing the Couscous:

1. Place the couscous in a heatproof bowl and pour boiling water or chicken stock over it. Cover the bowl with a lid or cling film and let it sit for 5 minutes to allow the couscous to absorb the liquid.

2. Fluff the couscous with a fork to separate the grains. Add the lemon zest, lemon juice, salt, and freshly ground black pepper. Mix well to combine all the flavors. Set aside.

Preparing the Raw Carrot Salad:

1. In a large bowl, combine the grated carrots, chopped fresh mint, lemon juice, extra virgin olive oil, salt, and freshly ground black pepper. Toss the ingredients together until well combined. The raw carrot salad should be vibrant and refreshing.

Assembling the Dish:

1. Arrange a generous portion of couscous on each plate. Place the grilled harissa lamb koftas on top of the couscous.

2. Serve the dish with a side of the raw carrot salad, adding a burst of color and freshness to the plate.

3. Garnish the dish with freshly chopped parsley leaves and, if you enjoy extra heat, a dollop of harissa paste on the side.

Conclusion:

Courtney Roulston’s Harissa Lamb Koftas with Couscous & Raw Carrot Salad is a celebration of Mediterranean flavors, bringing together the warmth of harissa, the tenderness of lamb, and the crispness of raw vegetables. This dish not only delights the palate but also captures the vibrant spirit of Mediterranean cuisine.

Whether you're planning a special dinner or simply want to elevate your weeknight meals, this recipe offers a delicious and wholesome option. Embrace the fusion of spices, the freshness of herbs, and the richness of lamb, and embark on a culinary journey that transports you straight to the sun-kissed shores of the Mediterranean. Enjoy the delightful flavors and share this culinary adventure with your loved ones. Bon appétit!

Impress the family with a flavour-packed dish that’s easier to prep than you may think. Courtney Roulston’s Harissa Lamb Koftas with Couscous & Raw Carrot Salad (RECIPE BELOW) is guaranteed to be your new favourite dinner.

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Harissa Lamb Koftas with Couscous & Raw Carrot Salad
Recipe by Courtney Roulston
Serves: 4
Prep: 15 minutes
Cooking: 10 minutes

1 cup (200g) couscous
1/3 cup (80ml) extra virgin olive oil
2 tsp ground cumin
1/4 cup (60ml) apple cider vinegar
2 tsp maple syrup
Sea salt, to taste
1 red onion
1 long red chilli, sliced
3 large carrots, washed and finely grated
1 bunch coriander, leaves roughly chopped and stems finely sliced
1/4 cup (35g) sesame seeds, toasted
500g Coles Australian Lamb Mince
1/4 cup (40g) pine nuts
2 tsp harissa paste
Sesame seeds, toasted, extra

1. Place the couscous into a shallow bowl and stir through 1 tbs (20ml) of oil until the couscous is well coated. Pour 1 cup (250ml) of boiling water over the couscous and stir until the water has been absorbed. Cover and set aside for 10 minutes to steam. Fluff the couscous with a fork to separate the grains just before serving.
2. Meanwhile, whisk together the remaining oil, half the ground cumin, half of the apple cider vinegar, half of the maple syrup and a pinch of sea salt in a mixing bowl. Thinly slice half the onion. Add in the chilli, sliced onion, carrot, coriander leaves and sesame seeds. Toss well and place into a serving bowl.
3. Whisk together the remaining apple cider vinegar, remaining maple syrup, a pinch of salt and a ¼ cup (60ml) of water.
4. Finely dice the remaining onion. Mix the lamb mince, pine nuts, remaining cumin, diced onion, coriander stems and a pinch of salt in a large bowl. Heat a non-stick frying pan over a medium heat. Using clean hands, shape the lamb mince into golf ball-sized koftas and place into the pan. Cook for 2-3 minutes each side, turning occasionally. Add the harissa paste to the pan once the koftas are almost cooked through and toss to coat.
6. To serve, place the koftas on a serving plate and drizzle over the dressing. Garnish with coriander leaves and extra sesame seeds. Serve warm with couscous and carrot salad.

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