Mediterranean Couscous, Red Quinoa and Lamb Kofta Bowl

Yield: 8 Raciones (14 oz.)

Yield: 8 Raciones (14 oz.)

Israeli couscous, red quinoa and vegetables topped with Persian ground lamb kabob, grilled halloumi cheese, lemon-garlic yogurt, and pomegranate seeds.

Ingredient	Weight	Measure
Simplot Good Grains™: Couscous, Red Quinoa and Vegetable Blend	40 oz.	1 bag
Garlic cloves, minced, divided	2 oz.
Lamb, ground	2 lb.
Mint, fresh, chopped		1 cda.
Zaatar spice		1 cda.
Kosher salt		2 cdta.
Bamboo skewers, soaked in water		16 cada una
Greek yogurt, plain		1 taza
Olive oil	1 fl oz
Lemon juice, fresh		2 cda.
Halloumi cheese sliced 1/4-inch or about 8 slices	1 lb.
Pomegranate seeds		1/2 taza
Pita bread, sliced in half		8 cada una

Preparation Instructions:

Step 1

Prepare couscous blend according to package instructions. Hold warm.

Step 2

Knead to combine lamb, mint, Zaatar, salt and garlic, reserving 1 Tbsp. garlic for another step, in a mixing bowl until well to combined. Form into 2 oz. meatballs, thread each onto a skewer and roll the meat in your hands to flatten it into an oblong shape. Repeat with remaining lamb mixture for a total of 16 meat skewers.

Step 3

Whisk reserved garlic, Greek yogurt, 1 fl. oz. olive oil and lemon juice in a bowl until smooth. Season with salt.

Step 4

Preheat cast iron grill pan. Cook kebabs for about 5 minutes. Turn and cook for another 5 minutes or until meat is no longer pink. Remove from the pan, transfer to a holding plate. Using the same grill pan, grill halloumi cheese, about 1-2 minutes per side, cut each slice in half for 16 total pieces.

Step 5

For each serving; portion 1 cup (5 oz.) warmed couscous blend in a bowl. Add 2 kabobs, 2 slices cheese, and drizzle with 2 oz. lemon-garlic yogurt. Sprinkle with 1 Tbsp. pomegranate seeds. Serve with warmed pita bread on the side.