Lamb Koftas & Giant Couscous with Roasted Vegetables

I've got a thing about lamb at the moment.  My slow roast shoulder of lamb last week (it's not on this blog as not exactly WeightWatcher friendly!) was divine and we really enjoyed moussaka last week.  I'm always reluctant to have red meat as a mid-week supper as it does use up valuable ProPoints, but there is only so many times a week you can eat chicken!!

I was originally going to serve the lamb koftas with a tabouleh style dish but the weather changed so dramatically as the afternoon went on I wanted something more warming....then of course the sun came out again!  But never mind, couscous with roasted vegetables it was!

For the lamb koftas:

• 200g lean lamb mince
• 1 garlic clove, crushed
• 1 tsp harissa paste
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 salt
• Sprinkling of cayenne pepper (optional)
• Half a small red onion, finely diced
• Handful fresh parsely, finely chopped
• Handful fresh mint, finely chopped

For the Couscous:

• 1 small aubergine, diced
• 1 yellow or orange pepper, diced
• 1 courgette, diced
• 8 or so cherry tomatoes
• A few mushrooms roughly chopped
• Half a red onion cut into wedges
• 120g giant wholewheat couscous
• 1 tsp dried rosemary
• Seasoning
• 1 tsp olive oil

What to do:
Mix all the ingredients for the koftas together in a bowl.  With slightly damp hands shape around 4 wooden skewers.  I am a bit sad and weigh everything so I weighed the mix and divided it equally into 4 portions each weighing 74g!  (I told you I was sad!). If you are using wooden skewers, be sure to soak them in cold water for 20 mins or so beforehand.  Refridgerate the skewers until required.

Chop your veggies up into bite sized pieces and place in a large roasting tray.  Use whatever veggies you like but I think this selection went really well with the lamb and couscous.  Season with salt & pepper and sprinkle over some dried rosemary.  Spray thoroughly using no more than 1 tsp olive oil.  Roast in a hot oven (200 fan) for a good 30 - 35 minutes turning every 10 minutes.

Heat a griddle pan until very hot.  Spray one side of the koftas with olive oil and place in hot pan.  Allow to sear and brown and the turn ensuring all sides are browned.  They should cook in about 10 minutes. 

Cook the couscous a saucepan following packet instructions.  I like to boil it in vegetable stock as it gives the couscous more flavour.  Drain well and mix into the roasting tray with the vegetables coating nicely in the juices that have been omitted in cooking.


WeightWatchers ProPoints Per Serving: 12

Moussaka

My hubby LOVES aubergines!  I too am fond of this unusual vegetable and incidently so is my Tesco delivery driver as he practically drooled over the 3 I unloaded from my shopping quizzing me how I was going to cook them.

I had been wanting to cook a Moussaka for a long time but of course needed to find a recipe that balanced out great flavour without busting the diet.  In my research I relied upon my trusty BBC Good Food website and found their Must-Make Moussaka recipe, but in typical fashion I set about improving it and adding my taste.  The result was met with silence at the dinner table as we both tucked in delightfully.

You'll need for 4 people:

• 1 large aubergine
• 1 small –medium sized onion, finely diced
• 1-2 garlic cloves, bashed
• Half a punnet mushrooms, chopped
• 1 small courgette, diced
• 400g lamb mince
• 2 teaspoons olive oil
• 1 400g tin chopped tomatoes
• 1 tbsp tomato puree
• 1 tsp dried oregano
• Pinch of chilli flakes (optional)
• ½ tsp ground cinnamon
• 1 bay leaf
• 200g pot 0% fat Greek yogurt
• 1 medium egg
• 30g grated parmesan or reduced fat cheddar
• Pinch of nutmeg
• Seasoning

Sliced the aubergine into thin ¼ cm slices.  Spray with olive oil or brush lightly using 1 tsp of oil.  Season with salt and then griddle until cooked through and soft.  This should take 1-2 minutes on each side.  Set aside.

Heat 1 tsp oil in a pan and fry the onion and garlic until soft.  Add the mushrooms and courgettes and continue to stir fry over a moderate heat.  Add the lamb mince and brown all over.  Add the tinned tomatoes, tomato puree, herbs and spices and cook for 15 – 20 minutes.

Mix together the yogurt, cheese, nutmeg and some seasoning.

In an ovenproof dish, spread half the lamb mixture on the bottom.  Next add half the aubergine slices and then repeat. Top with the yoghurt mixture.  All of this can be prepared in advance.

Bake in a hot oven at 200 – 210 c for approx 15 minutes.

Serve with 150g boiled new potatoes per person or 115g cooked couscous (30g dried) per person.  for a lighter supper or lunch you could serve with a green salad and fat free dressing. 

Weight Watchers Propoints: 8 per Moussaka serving