Nut Kofta Kebabs with Vegetable Couscous

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!

Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients

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

Vegetable Couscous
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

Method

Nut Kofta Kebabs

  1. Soak 4 bamboo skewers in hot water while preparing the koftas (this helps to prevent them from burning).  Alternatively, use metal skewers.
  2. 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.
  3. 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. 
  4. Place the remaining wheatgerm on a plate.
  5. 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.
  6. 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.

 Vegetable Couscous

  1. 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.
  2. Meanwhile, heat the oil in a frying pan (skillet) and gently heat the carrots and peas. 
  3. Fluff up the couscous using a fork and mix in the carrots and peas.
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