Lamb Koftas With Tabouli

• 1 lb ground lamb
• 1/2 None red onion, finely chopped
• 2 tbsp fresh parsley leaves, chopped
• 2 tbsp fresh mint leaves, chopped
• 1 None egg
• 2 tsp ground cumin
• 2 cloves garlic, minced
• 1 None long red chili, finely chopped
• 1/2 None lemon, zested
• None None Tabouli
• 3 oz couscous
• 2 cups cherry tomatoes, thinly sliced
• 1/2 bunch fresh parsley leaves
• 1/2 bunch fresh mint leaves
• 1/2 None red onion, chopped
• 2 tbsp olive oil
• 1/2 None lemon, juiced

1. Combine ground lamb, red onion, parsley, mint, egg, cumin, garlic, chili and lemon zest. Form into 8 - 4 inch logs. Insert a skewer into each log and chill for 10 mins.
2. Meanwhile, to make tabouli, combine couscous with 1/2 cup boiling water. Set aside, covered, for 5 mins. Fluff with a fork then toss with cherry tomatoes, parsley, mint, red onion, olive oil and lemon juice.
3. Heat oil in a large frying pan over high heat. Working in batches, cook koftas for 6-8 mins, turning occasionally, until cooked through. Serve over tabouli.

ground lamb, red onion, parsley, mint, egg, ground cumin, garlic, long red chili, lemon, tabouli, couscous, cherry tomatoes, parsley, mint leaves, red onion, olive oil, lemon

Taken from recipes-plus.com/api/v2.0/recipes/25965 (may not work)