Products used in this recipe
Mediterranean Couscous, Red Quinoa and Lamb Kofta Bowl
Yield: 8 Servings (14 oz.)
Yield: 8 Servings (14 oz.)
Israeli couscous, red quinoa and vegetables topped with Persian ground lamb kabob, grilled halloumi cheese, lemon-garlic yogurt, and pomegranate seeds.
Ingredient | Weight | Measure |
---|---|---|
Simplot Good Grains™: Couscous, Red Quinoa and Vegetable Blend 6/2.5lb | 40 oz. | 1 bag |
Garlic cloves, minced, divided | 2 oz. | |
Lamb, ground | 2 lb. | |
Mint, fresh, chopped | 1 Tbsp. | |
Zaatar spice | 1 Tbsp. | |
Kosher salt | 2 tsp. | |
Bamboo skewers, soaked in water | 16 each | |
Greek yogurt, plain | 1 cup | |
Olive oil | 1 fl. oz. | |
Lemon juice, fresh | 2 Tbsp. | |
Halloumi cheese sliced 1/4-inch or about 8 slices | 1 lb. | |
Pomegranate seeds | 1/2 cup | |
Pita bread, sliced in half | 8 each |
Preparation Instructions:
- Step 1
- Prepare couscous blend according to package instructions. Hold warm.
- Step 2
- Knead to combine lamb, mint, Zaatar, salt and garlic, reserving 1 Tbsp. garlic for another step, in a mixing bowl until well to combined. Form into 2 oz. meatballs, thread each onto a skewer and roll the meat in your hands to flatten it into an oblong shape. Repeat with remaining lamb mixture for a total of 16 meat skewers.
- Step 3
- Whisk reserved garlic, Greek yogurt, 1 fl. oz. olive oil and lemon juice in a bowl until smooth. Season with salt.
- Step 4
- Preheat cast iron grill pan. Cook kebabs for about 5 minutes. Turn and cook for another 5 minutes or until meat is no longer pink. Remove from the pan, transfer to a holding plate. Using the same grill pan, grill halloumi cheese, about 1-2 minutes per side, cut each slice in half for 16 total pieces.
- Step 5
- For each serving; portion 1 cup (5 oz.) warmed couscous blend in a bowl. Add 2 kabobs, 2 slices cheese, and drizzle with 2 oz. lemon-garlic yogurt. Sprinkle with 1 Tbsp. pomegranate seeds. Serve with warmed pita bread on the side.