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Lamb koftas paul breen 8 lamb u52b9825 inst
The Lovely Food Company's lamb koftas are so popular that the restaurant has to keep them on all the time.Harry Weir and Brian Clarke

Wicklow Lamb Koftas With Giant Couscous

This delicious dish from Paul Breen of The Lovely Food Company is great for an office lunch or quick dinner.

Serving: 4
Time: Less than 1hr
Difficulty: Easy


For the koftas:

  • 500g minced lamb
  • 2 cloves garlic, minced or crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 6 mint leaves, shredded
  • 1 red chilli, chopped
  • 1 teaspoon lemon juice

For the couscous:

  • 200g giant or regular couscous
  • ½ lemon, juice only
  • 1 bunch fresh coriander and parsley
  • 1 red chilli, chopped
  • Salt and pepper
  • 2 tablespoons olive oil
  • 2 tablespoons pine nuts, toasted

For the dressing:

  • 100g natural yoghurt
  • 1 tablespoon fresh mint
  • ½ red chilli, chopped
  • 2 tablespoons diced cucumber


  1. To make the koftas, mix all the ingredients together. Form into equal size balls – this can then be cooked ball-shaped or finger-shaped. Cook for 8-10 minutes on a griddle or in the oven at 180ºC/gas mark 4 until firm. Do not over-cook as they will get tough.
  2. Place the couscous in a bowl, cover with boiling water and set aside. After 10 minutes, use your fingers to separate the grains, add the lemon, herbs, chilli, seasoning and olive oil and pine nuts. You may also add vegetables at this stage if using (see tip).
  3. To make the dressing, mix all the ingredients together.
  4. To serve, make a base of the couscous and add the lamb koftas – add generous amounts of the dressing and enjoy.


You can add roasted cooked vegetables or sweet potato to give a more substantial couscous.