Tunisian Lamb Kefta Skewers with Gluten-Free Couscous

Ingredients

• about 450 g Ground Lamb
• 0.5 medium Onion (grated)
• 2 cloves Garlic Cloves (minced)
• 0.25 cup Fresh Parsley (chopped)
• 1 tsp Ground Cumin
• 0.5 tsp Ground Coriander
• 1 tsp Harissa Paste
• To taste amount Salt
• To taste amount Black Pepper
• 1 cup Cassava Flour Couscous
• 1.5 cups Vegetable Broth
• 2 tbsp Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 450 g Ground Lamb, 0.5 medium Onion (grated), 2 cloves Garlic Cloves (minced), 0.25 cup Fresh Parsley (chopped), 1 tsp Ground Cumin, 0.5 tsp Ground Coriander, 1 tsp Harissa Paste, Salt to taste, and Black Pepper to taste.
2. 2Mix everything together with your hands until all the ingredients are evenly distributed throughout the ground lamb.
3. 3Shape the lamb mixture into 8 small oblong patties. Thread 2 patties onto each of 4 skewers.
4. 4Preheat a grill or a grill pan over medium-high heat, reaching approximately 205°C (200°C).
5. 5Grill the kefta skewers for 5 to 7 minutes per side. The lamb is cooked through when it is no longer pink inside and reaches an internal temperature of 71°C.
6. 6While the kefta is grilling, heat the 1.5 cups Vegetable Broth in a medium saucepan over medium-high heat until it reaches a boil.
7. 7Stir in the 1 cup Cassava Flour Couscous, cover the saucepan, reduce the heat to low, and simmer for 5 minutes, or until the liquid is absorbed.
8. 8Remove the couscous from the heat and let it stand, covered, for 5 minutes. Then, fluff the 1 cup Cassava Flour Couscous with a fork and drizzle with 2 tbsp Olive Oil.
9. 9Serve the grilled kefta skewers over the prepared cassava flour couscous.

Substitutions

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