Chicken Koftas with Couscous
Light and flavorful chicken koftas are served over couscous and topped with a cool and creamy cucumber yogurt sauce. This dish is pretty much summertime all on one plate.
Servings: 4
Ingredients
- Chicken Koftas
- 1 ¼ pounds ground chicken
- ½ white onion finely diced
- ⅓ cup chopped fresh parsley leaves
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt and ground pepper to taste
- 2 tablespoons vegetable oil
Cucumber Yogurt Sauce
- ½ cup plain Greek yogurt
- 1 tablespoon lemon juice plus lemon wedges for serving
- ½ of a cucumber diced
- Salt and pepper to taste
Couscous
- 1 cup couscous
- 1 ¼ cup chicken broth
- ½ teaspoon ground cumin
- ¼ teaspoon crushed red pepper flakes
- ½ cup finely diced red bell pepper
- 1 tablespoon finely chopped fresh parsley
- Fresh mint leaves for garnish optional
- Salt and pepper to taste
Instructions
- In a large bowl, combine chicken, cumin, onion, salt, pepper, and parsley. Using your hands, mix until well combined. Form mixture into 8 oval patties and put on a plate.
- In a medium bowl, toss together cucumber, yogurt, and lemon juice. Season with salt and pepper.
- In a large skillet, heat oil over medium-high. Cook patties until browned on all sides and cooked through, about 12 minutes total.
- Meanwhile, heat chicken broth in a pot with cumin and red pepper flakes. When it comes to a boil, add the red bell peppers and couscous. Place a lid on top and turn off the heat. Let the couscous sit for 5-7 minutes, or until cooked. Fluff with a fork, add chopped parsley, and season with salt and pepper. To serve, scoop couscous onto plates, top with two koftas each, dollop with some cucumber yogurt sauce, and lemon wedges for squeezing. Top with fresh parsley or mint leaves.