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Combine the mince and 2 tbs dukkah in a large bowl. Season. Divide into 12 even portions and roll each portion into an oval shape.
Heat a lightly greased non-stick frying pan over high heat. Cook koftas, turning occasionally, for 6-8 mins or until brown all over and cooked through.
Meanwhile, place the couscous and tomato in a heatproof bowl. Drizzle with a little reserved oil. Pour over the boiling water. Cover and set aside for 5 mins or until the water is absorbed. Use a fork to separate the grains.
Divide the couscous mixture and koftas among serving bowls. Drizzle with tzatziki and sprinkle with the remaining dukkah to serve. Tip: When it comes to what to serve with lamb koftas, there are loads of tasty options. In this recipe, Brent serves his koftas with tzatziki, but you can try hommus or a tangy yoghurt dressing if you prefer.