Lamb Kofta with Green Couscous and Pomegranate

Steps

1. Prepare vegetables. Preheat BBQ hot plate to medium-high (if using). Combine all lamb kofta ingredients in a bowl and mix well. Using clean, damp hands, shape 2 tablespoons worth of mixture into ruby ball shapes. Set aside on a plate.
2. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook kofta for about 8 minutes, turning often, until golden on all sides and cooked through. Set aside to rest for about 2 minutes.
3. Bring water, salt and olive oil to the boil in a small pot. As soon as it boils, remove from heat and stir through broccoli and couscous. Cover with a tight-fitting lid and leave to steam for 5 minutes.
4. After 5 minutes, fluff up couscous grains with a fork, stir through cucumber and pomegranate dressing, and season to taste.
5. Using kitchen scissors, cut bulls blood beetroot 1cm from the base.
6. To serve, divide green couscous and lamb kofta between plates. Drizzle over yoghurt and sprinkle over bull’s blood beetroot. Serve with a lemon wedge to squeeze over.