Step 1

Process the onion and garlic in a processor until finely chopped. Add half the almonds and process until a coarse paste. Add half the mint and the spices and process for 10 seconds until the mint is finely chopped. Transfer to a large bowl. Add the mince and season with salt and pepper. Using hands, mix until well combined.

Step 2

Divide the lamb mixture into 8 portions, shape each portion around a medium metal skewer.

Step 3

Heat the oil in a large frying pan or chargrill pan over medium-high heat. Cook the skewers for 8-10 minutes or until browned and cooked through.

Step 4

Meanwhile, place the couscous in a large heatproof bowl. Add 1½ cups boiling stock and sultanas. Stir with a fork until liquid is moistly absorbed. Cover and stand for 3 minutes. Fluff up the couscous with a fork to separate the grains. Cover and stand for 2 minutes. Fluff up again. Stir through the remaining almonds and mint leaves. Serve topped with kofta, feta and yoghurt.