This dinner is packed with protein, calcium and other great nutrients. It’s also super quick and easy to make. Lil’ L loves it and describes it as ‘yummy and scrummy’. Hopefully other children (and adults) will love it too!
Preparation time: 15 minutes
Cooking time: 10 minutes
Nut Kofta Kebabs
3 tablespoons groundnut oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tbsp medium curry paste
1 tbsp crunchy peanut butter
425g / 14oz can borlotti beans, rinsed and drained
100g / 3½oz / 1 cup ground almonds
75g / 2½ oz / ½ cup finely chopped nuts (walnuts, Brazil nuts, almonds, cashews)
1 cup wholegrain breadcrumbs
3 tbsp wheatgerm
salt and ground black pepper, to taste
1 tbsp olive oil
2 carrots, finely chopped (I use a mini chopper)
1 cup frozen peas
250g / 9oz / generous 1 cup couscous
320ml / 11fl oz / 1½ cups vegetable stock
Nut Kofta Kebabs
- Soak 4 bamboo skewers in hot water while preparing the koftas (this helps to prevent them from burning). Alternatively, use metal skewers.
- Heat 2 tbsp groundnut oil in a frying pan (skillet) and sauté the onion for 2 minutes. Add the garlic, curry paste (or spices) and peanut butter, and cook for a further 2 minutes.
- Meanwhile, blend the beans in a food processor (or place in a bowl and use a hand blender). Add the ground almonds, chopped nuts, onion and garlic mixture, 1 tbsp wheatgerm and the breadcrumbs. Thoroughly combine until the mixture comes together. If it seems a little wet, add more breadcrumbs or if a little dry, add more groundnut oil. Add salt and pepper to taste.
- Place the remaining wheatgerm on a plate.
- Take a tablespoon of mixture and roll it into a ball (about the size of a ping pong ball). Roll the kofta ball in wheatgerm, then push it onto a skewer. Repeat the process, placing 4 kofta balls on each skewer.
- Place the kofta kebabs on a lightly greased or foil-lined baking tray and brush the top with oil. Grill (broil) for about 5 minutes, until golden, turning once.
- Place the couscous in a bowl and pour enough boiling hot stock into the bowl to just cover the couscous (by about 1 cm / ¾ inch). Place a lid over the bowl and leave for 5-7 minutes, until all the stock has been absorbed.
- Meanwhile, heat the oil in a frying pan (skillet) and gently heat the carrots and peas.
- Fluff up the couscous using a fork and mix in the carrots and peas.