• Trim and grate half a carrot (per 2P). 
• Halve the cucumber lengthways then thinly slice widthways. 
• Peel and grate the garlic (or use a garlic press). 
• In a medium bowl, combine half a sachet of vinegar (per 2P) with a good pinch of sugar and salt. 
• Add cucumber with just enough water to just cover it and set aside.

TIP: The thinner you slice the cucumber the quicker it will pickle!

• In a large bowl, combine the mince, half the garlic, Middle Eastern spice, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P).
• Season with pepper and mix together by hand.
• Roll into evenly-sized balls, then shape into small sausage shapes to make koftas, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, fry the koftas until browned all over and cooked through, 10-12 mins. IMPORTANT: Koftas are cooked when no longer pink in the middle.
• Turn every few mins to ensure they cook evenly.

• Pour the couscous and stock into a bowl.
• Stir in 200ml boiling water (4P: 500ml | 6P: 600ml).
• Cover with a plate or cling film.
• Leave aside for 10 mins or until ready to serve. 
• Just before serving, stir through the carrot and spinach and allow the spinach to wilt.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Pick the mint leaves and thinly slice.
• Mix together the yoghurt, half the mint leaves (all for 4P and 6P) and remaining garlic in a bowl. Season to taste with salt and pepper.
• Drain the pickled cucumber.

• Divide the carrot couscous between bowls. 
• Top with Middle Eastern lamb koftas.
• Serve with pickled cucumber and mint yoghurt alongside.