Kofta, known by several other names, is a middle eastern cylindrical shaped meat ball. With the turkey pre-cooked, these popular morsels are easy to transform into an exotic, saucy dish served over five minute couscous.
2 cups good quality prepared tomato sauce (500 milliliters)
1 tsp Moroccan spice blend (5 milliliters)
¼ cup roughly chopped fresh mint (50 milliliters)
1 clove garlic, grated , optional
3 tablespoons extra virgin olive oil (45 milliliters)
1 cup instant couscous (250 milliliters)
1 1 /2 cups chicken broth (375 milliliters)
Salt and pepper to taste
Grated zest of 1 lemon
In a medium pot, heat tomato sauce with pre cooked kofta over medium low setting. Add the spice blend and bring to a boil. Simmer covered for 20-25 minutes until sauce has flavoured the meat. Adjust the seasoning.
Meanwhile in a medium bowl, combine the fresh mint, grated garlic clove and extra virgin olive oil. Stir to blend well.
In a small pot, bring stock to a boil . Pour in couscous, salt and pepper and grated lemon zest. Stir, remove from heat and let stand covered for five minutes.
To serve fluff couscous, spoon two kofta with sauce on a place and drizzle with the fresh mint mixture.