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Mediterranean Couscous, Red Quinoa and Lamb Kofta Bowl

Mediterranean Couscous and Red Quinoa Lamb Kofta Bowl Recipe
Yield: 8 Servings (14 oz.)

Yield: 8 Servings (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 6/2.5lb 40 oz. 1 bag
Garlic cloves, minced, divided 2 oz.
Lamb, ground 2 lb.
Mint, fresh, chopped 1 Tbsp.
Zaatar spice 1 Tbsp.
Kosher salt 2 tsp.
Bamboo skewers, soaked in water 16 each
Greek yogurt, plain 1 cup
Olive oil 1 fl. oz.
Lemon juice, fresh 2 Tbsp.
Halloumi cheese sliced 1/4-inch or about 8 slices 1 lb.
Pomegranate seeds 1/2 cup
Pita bread, sliced in half 8 each
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.
Products used in this recipe