Sticky pomegranate koftas with herb couscous

Step 1

Combine lamb, garam masala and garlic in a medium bowl. Season; roll lamb into 10 even ovals.

Step 2

Lightly spray a heated large non-stick frying pan with oil; cook kofta, over medium heat, turning occasionally, for 8 minutes or until cooked through. Add pomegranate molasses; cook for 30 seconds.

Step 3

Meanwhile, make herb couscous. Combine couscous and the water in a large heatproof bowl, cover; stand for 5 minutes or until liquid is absorbed, fluffing with a fork occasionally. Stir in mint, parsley, tomato, capsicum and juice. Season to taste.

Step 4

Serve koftas with couscous; drizzle with yoghurt. Sprinkle with lemon rind.