• 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 pork mince? Follow the recipe as written, replacing 'lamb' with 'pork' 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.

• 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. 

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.
• Halve, peel and finely chop the shallot.
• Pick the mint leaves and thinly slice.

• Mix together the cucumber, yoghurt, half the mint leaves (all for 4P and 6P) and remaining garlic in a bowl. Season to taste with salt and pepper.
• Add the shallot and tomato to a bowl and toss to combine.

• Divide the couscous between bowls.
• Top with Middle Eastern lamb koftas.
• Add a scoop of tomato salsa, the olives and a dollop of cooling cucumber on top.