Lamb Koftas With Mushroom Couscous And Yogurt Dill Sauce

I’ll admit, this dinner was a bit of a cheat because I didn’t make the lamb koftas at home. Whole Foods has great lamb koftas in their fresh meats section and this is where I get mine when I need to make a quick dinner. Sometimes when you’re balancing work and life, you need options for a quick yet tasty dinner. I serve this with a mushroom couscous and a yogurt dill sauce, both of which are super easy to make. I normally make this with a traditional couscous but because my husband made a last minute grocery run, we found ourselves with tri-color pearl couscous instead because that’s what he saw first.

Ingredients:

• 3 – 4 Lamb Koftas from Whole Foods
• 1/2 tablespoon olive oil
• 1 cup Moroccan couscous
• 8 oz baby bella mushrooms
• 1 yellow onion
• 2 cloves of garlic
• 1 ½ cup vegetable broth
• 1/2 cup of fresh dill
• 1 lemon
• 1/2 cup Greek yogurt
• Salt and pepper to taste

Recipe:

• In a large skillet, heat olive oil over medium high heat and cook diced onions and sliced mushrooms. Cook until all of the liquid has evaporated and mushrooms have browned.
• Remove half of the mushrooms from the skillet and save for later
• Add 1 clove of minced garlic to the other half of the mushrooms in the skillet and cook for a minute
• Add in couscous and vegetable broth with salt and pepper to taste
• Bring the couscous mixture to a boil and then take heat down to a simmer. Cover with a lid and let it cook for 5 minutes
• After 5 minutes, add in the reserved mushrooms, handful of chopped fresh dill, and lemon zest. Mix everything together.
• In a large skillet, heat olive oil over medium high heat. Place the lamb koftas on the skillet and cook for 5 minutes, or until the side is browned. Flip the koftas so each side is evenly brown.
• To make the yogurt dill sauce, in a bowl mix together the Greek yogurt, dill, lemon juice, 1 clove of minced garlic. Top with lemon zest.
• Serve koftas with mushroom couscous immediately with a side of the yogurt dill sauce