Pork Kofta with Roasted Veggie Cous Cous
- Pork mince 250 oz
- Minced garlic 2 clv
- Fresh coriander 3 tbs
- Salt 1 tsp
- Paprika 1 tsp
- Ground coriander 1 tsp
- Turmeric 1 tsp
- Roasted aubergine, courgettes, red bell pepper, onion 190 g
- Giant cous cous 100 g
- Feta cheese 1 hfl
- Turmeric 1 tbs
- Vegetable oil 3 tbs
In order to get a nice depth of flavours you need to have your meet marinading for at least 1 day. To season the pork start by mushing up the pork with your hands as much as possible, this will help to create a solid texture that won't fall off the skewer placed in the middle.
Once you have the pork minced up add in the garlic and the rest of the herbs. Give it a good mix then divide the mixture into 6 even balls. Take a skewer and start molding it on. It should cover the upper half of the skewer. When you have that done place them into an airtight container and put them in the fridge to rest.
To make the cous cous chop up all the veggies into bite-sized chunks and place them into a preheated oven at 190 degrees for 30 minutes or until soft. For the cous cous all you gonna need is a small pot and just enough billing water that it goes about 1 cm above the cous cous. Add in the turmeric and cook until soft, this should take about 10 minutes. Keep an eye on it as it has a tendency to overflow.
Take a large pan add in the vegetable oil, bring the pan to medium heat then place the koftas in. Continue cooking on low heat for 10-13 minutes while rotating. Aim to develop a golden crisp layer on the outside, you can do this by turning only every 2-3 minutes.
Serve with coriander yogurt sauce. Simply blend a handful of coriander, 1 tbs of Greek yoghurt, and 3 tbs of water.