• Preheat the oven to 220°C/200°C fan/gas mark 7.
• Peel and grate the garlic (or use a garlic press).
• 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.

NOTE: Swapping to lean beef? Follow the recipe as written, replacing ‘lamb’ with 'beef' where necessary.

• Pop the koftas onto a lined baking tray. 
• When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Koftas are cooked when no longer pink in the middle.
• Once cooked, remove from the oven and cover to keep warm.

• Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
• Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
• Drain in a sieve and pop back in the pot. Season to taste with salt and pepper. Cover with a lid and leave to the side until ready to serve. 
  TIP: If you’re in a hurry you can boil the water in your kettle.

• Trim the cucumber and quarter lengthways. Thinly slice widthways. 
• Chop the tomato into 2cm chunks.
• Roughly chop the olives.

• Mix together the cucumber, yoghurt and remaining garlic in a bowl. Season to taste with salt and pepper.
• Add the olives and tomato to the couscous and toss to combine. Season to taste with salt and pepper.

• Divide the couscous between bowls.
• Top with Middle Eastern lamb koftas.
• Add a dollop of cooling cucumber on top.