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PREP 40 minutes
TOTAL 1 hour 25 minutes
Serves
US | METRIC

INGREDIENTS

For the Koftas
  • 500 g lamb mince
  • 1 onion, grated
  • 2 garlic cloves, crushed
  • 3 tbsps flat leaf parsley, chopped
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • ½ lemon, juice only
For the Cous Cous
  • 200 g cous cous
  • 400 ml chicken stock
  • 400 g tinned chickpeas, drained
  • 1 small bunch parsley, chopped
  • 1 small bunch mint, chopped
  • 100 g cherry tomatoes, halved
  • ½ cucumber, deseeded and diced
  • 1 lemon, juice only
  • 30 ml extra virgin olive oil
  • 50 g toasted flaked almonds
For the yogurt
  • ½ cucumber, peeled, deseeded and diced
  • 200 ml natural yogurt
  • 2 tbsps mint, chopped
  • ½ tsp ground cumin
  • 1 pinch of sugar

Click here to pre-order my new book

Lamb Koftas with Herby Cous Cous

Lamb Koftas with Herby Cous Cous

  1. In a bowl add the grated onion to the lamb, adding the garlic, parsley, oregano, lemon juice and season with salt and pepper.
  2. Knead thoroughly until ingredients are well mixed.
  3. Mold the lamb mix into sausage shapes and chill in the fridge for 30 minutes. 
  4. Thread the sausages onto skewers then cook on a preheated griddle pan or BBQ for 10-15 minutes, turning until golden on all sides and cooked through. 
  5. Place the couscous in a bowl and pour over the boiling stock, cover with clingfilm and leave to stand for 5 mins.
  6. Fork through to separate the grains then add the chickpeas, chopped herbs, tomatoes, cucumber, toasted almonds, lemon juice, olive oil and salt and pepper then mix.
  7. Dice the cucumber and mix in a bowl with the yogurt, mint, cumin and sugar.
  8. Serve the koftas with the cous cous and dip.


Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Lamb Koftas with Herby Cous Cous

Lamb Koftas with Herby Cous Cous

PREP 40 minutes
TOTAL 1 hour 25 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

For the Koftas
  • 500 g lamb mince
  • 1 onion, grated
  • 2 garlic cloves, crushed
  • 3 tbsps flat leaf parsley, chopped
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • ½ lemon, juice only
For the Cous Cous
  • 200 g cous cous
  • 400 ml chicken stock
  • 400 g tinned chickpeas, drained
  • 1 small bunch parsley, chopped
  • 1 small bunch mint, chopped
  • 100 g cherry tomatoes, halved
  • ½ cucumber, deseeded and diced
  • 1 lemon, juice only
  • 30 ml extra virgin olive oil
  • 50 g toasted flaked almonds
For the yogurt
  • ½ cucumber, peeled, deseeded and diced
  • 200 ml natural yogurt
  • 2 tbsps mint, chopped
  • ½ tsp ground cumin
  • 1 pinch of sugar
  1. In a bowl add the grated onion to the lamb, adding the garlic, parsley, oregano, lemon juice and season with salt and pepper.
  2. Knead thoroughly until ingredients are well mixed.
  3. Mold the lamb mix into sausage shapes and chill in the fridge for 30 minutes. 
  4. Thread the sausages onto skewers then cook on a preheated griddle pan or BBQ for 10-15 minutes, turning until golden on all sides and cooked through. 
  5. Place the couscous in a bowl and pour over the boiling stock, cover with clingfilm and leave to stand for 5 mins.
  6. Fork through to separate the grains then add the chickpeas, chopped herbs, tomatoes, cucumber, toasted almonds, lemon juice, olive oil and salt and pepper then mix.
  7. Dice the cucumber and mix in a bowl with the yogurt, mint, cumin and sugar.
  8. Serve the koftas with the cous cous and dip.


Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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