Lamb Kofta with Roast Pumpkin Couscous and Cucumber Yoghurt

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Toss pumpkin on prepared tray with a drizzle of oil and season with salt and pepper. Roast for 15-18 minutes, until tender. Turn once during cooking. Add silverbeet to tray in final 1-2 minutes to soften.
2. Bring stock to the boil in a medium pot. Once boiling, turn off heat and add couscous, olive oil and salt. Stir, cover and leave for 5 minutes before fluffing up grains with a fork.
3. Using clean, damp hands and a tablespoon measure, scoop out Greek lamb mince and roll into balls. Flatten slightly with a fork. Heat a drizzle of oil in a large fry-pan on medium heat. Cook kofta for 3-4 minutes each side, until golden and cooked through. Set aside on a paper towel to rest for a few minutes.
4. While kofta cook, grate second measure of cucumber. Add to a bowl with yoghurt and honey, and mix to combine. Set aside.
5. In medium bowl, whisk together all couscous dressing ingredients. Dice first measure of cucumber 1cm. Add to bowl with dressing, along with cooked couscous, pumpkin, silverbeet and crumble over feta. Toss to combine and season to taste with salt and pepper.
6. To serve, divide roast pumpkin couscous between plates and top with lamb kofta. Drizzle over cucumber yoghurt.