1:20

To Prep

0:30

To Cook

14

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

4.5

AVG RATING

(1 Member)

Lamb and quinoa koftas with broad bean tabouli

Ingredients
    • Method
    1. Step 1

      Place the quinoa and 1 1/4 cups water in a saucepan over medium-high heat. Bring to the boil. Reduce heat and cook, covered, for 15 mins or until liquid is absorbed. Set aside, covered, for 10 mins.

    2. Step 2

      Combine the lamb, onion, egg, cumin, chopped mint and 1/2 cup of the quinoa in a large bowl. Divide into 12 portions. Roll each portion into an oval shape. Transfer to fridge for 30 mins to chill.

    3. Step 3

      Cook the broad beans in a saucepan of boiling water for 2 mins or until tender. Refresh under cold running water. Drain. Peel and place in a bowl with remaining quinoa, tomato, parsley and mint. Add lemon zest and juice and combine.

    4. Step 4

      Spray a non-stick frying pan with oil spray. Place over medium-high heat. Add the koftas and cook, turning occasionally, for 6 mins or until cooked through. Spoon tabouli among serving plates. Top with the koftas. Serve with hummus and pita.

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