Amazing Spiced Beef & Coriander Koftas with Wholewheat Lemon & Cherry Tomato Cous cous served with Minted Yoghurt

I love changing things up & coming up with new & interesting recipes to keep me on my toes & keep my weight loss journey from getting old & predictable. I’m always looking for new ways to cook mince rather than the usual spag bol & burgers & this recipe is perfect. Gorgeous Grilled, Lightly Fried with Sprayoil on a Griddle pan or absolutely perfect for BBQing with Summer just around the corner!


One thing to remember when working with Mince is to keep a very light hand when mixing it with your spices & flavouring, this not only goes for these beautiful Koftas but if you are making burgers or meatballs too, if you compact the meat too much while mixing the flavours through the finished product is going to be very dense & be prone to be dry after cooking. Lightly mix in all the seasonings trying not to squash the meat too much in the process for a light juicy kofta. This is Free on the Filling & Healthy Plan and approx 12pp. I hope you Enjoy!

For the Koftas;

  • 1 pack lean steak mince
  • 1 grated onion
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp paprika
  • 1 garlic clove crushed
  • Handful fresh coriander
  • Handful fresh parsley
  • Salt & pepper

Place 8 wooden skewers in to a shallow dish of water & soak for 30 minutes, this prevents the wooden skewers from burning when cooking. Place the mince in a bowl & lightly but thoroughly mix the ingredients through. Form the mix into 8 equal size meatballs & squish each meatball around a skewer to form the kofta & flatten slightly. Place Koftas on a foil lined baking tray if grilling them, you can fry on a griddle pan or cook on the BBQ either. Cook for 6/8 mins a side under a hot grill until fully cooked through & starting to brown.

For the Couscous;

  • Wholewheat couscous
  • 1 chicken stock cube
  • 1 whole Lemon
  • Cherry tomatoes halved
  • Red onion diced
  • Fresh parsley
  • Salt & pepper

Make up the couscous (enough for 4 servings 1x 200gs serving cooked is 6pps) according to packet instructions using chicken stock instead of water for added flavour. Fluff the couscous up with a fork & season with salt & pepper. Mix through enough halved cherry tomatoes, diced red onion & fresh parsley to taste. Add juice of 1 lemon & mix through fluffing couscous as you go.

For the Minted Yoghurt;

  • 150g fat free greek/low fat plain natural yoghurt
  • Salt
  • Fresh mint leaves

Chop the mint leaves & mix through the yoghurt seasoning with the salt

Serve 2 Koftas per person on a bed of the Cous cous with the yoghurt dressing on the side. Enjoy!

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