Turkey Koftes with Cous Cous Salad & Tzatziki

Find more recipes at fussfreeflavours.com

5 from 1 vote

Turkey Koftes with Cous Cous Salad & Tzatziki

Servings: people

Author: Helen Best-Shaw

Prep Time15

Cook Time30

Total Time45

Ingredients

For the cous cous

140 g /5oz couscous - 20p
250 ml /9fl oz of veg stock - 3p
50 g /handful frozen peas - 10p
50 g /handful frozen corn - 10p
15 ml extra virgin olive oil - 10p
100 g cherry tomatoes - 40p
1/2 red pepper - 30p

For the Tzatziki

1/5 cucumber 20p
75 g low fat natural yoghurt 16p
1 clove garlic 3p

For the Koftes

500 g turkey breast mince - £4.00
1 free range egg - 27p
zest 1/2 lemon - 20p
1/4 red onion - finely chopped - 10p
1 tsp cumin seeds - 10p
2 dried red chillies - 10p
1/3 packet fresh coriander - finely chopped, 30p
30 g /1oz breadcrumbs - 5p
Salt & Pepper to taste
4 x Bamboo barbeque skewers - 4p

Instructions

For the cous cous

Add boiling veg stock to couscous, with frozen peas and corn. Glug in the olive oil, the quartered cherry tomatoes and finely diced red pepper. Leave to stand for 15 minutes, fork through to fluff.

For the Tzatziki

Finely dice the cumber and garlic. Mix all ingredients together

For the Koftes

Soak the skewers in water for an hour before using.
Grind the cumin and chilli in a spice grinder. Place turkey breast mince in a bowl. Break in egg, add cumin and chilli powder, onion, lemon zest, coriander, breadcrumbs and salt and pepper. Mix together, divide into 20 and form into balls. Thread balls onto barbecue sticks, and place on baking tray. Bake in oven at GM5 / 190C / 375F for 30 minutes, and finish under the grill for 5 minutes to brown.
Serve the koftes on the couscous salad, with some extra green leaves and the Tzatziki

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.