You are here: Home » Recipes » Chicken Kofta on Couscous Chicken Kofta on Couscous Yield 4 servings PrintEmail Ingredients Kofta Kabobs:1 1/2 pounds ground chicken6 tablespoons grated onion3 cloves garlic, minced1 -- egg, lightly beaten6 tablespoons dried seasoned breadcrumbs1 1/2 teaspoons ground cumin1 1/2 teaspoons ground coriander3/4 teaspoon cayenne pepper2 1/4 teaspoons kosher salt, divided3 tablespoons fresh chopped parsley6 tablespoons fresh chopped cilantro, divided2 -- lemons, 1 zested and juiced8 -- metal skewers3/4 cup Greek yogurt2 tablespoons chopped mint1 -- scallion, green part only, chopped2 teaspoons honey2 teaspoons extra virgin olive oilCurried Couscous:1 cup couscous1 1/2 cups chicken stock1 1/2 teaspoons curry powder2 teaspoons olive oil1/2 teaspoon kosher salt1/4 cup chopped scallions1/4 cup sliced almonds Instructions Preheat oven to 350 degrees. In a large bowl, mix together the chicken, onion, garlic, egg, breadcrumbs, cumin, coriander, cayenne pepper, 2 teaspoons salt, parsley, 3 tablespoons cilantro and 1 1/2 teaspoons of lemon zest. Using your hands, mix well, incorporating the spices into the meat. Form into 8 balls. Refrigerate for 30 minutes. To make the cilantro mint yogurt sauce, combine the Greek yogurt, 3 tablespoons cilantro, mint, scallion, honey, 1 tablespoon lemon juice, 2 teaspoons olive oil, and 1/4 teaspoon salt in a mini food processor or blender. Refrigerate until ready to serve. Moisten your hands with a small amount of water. Take each ball of meat and mold it around a skewer, forming a sausage-shaped kabob. Place the kabobs on a lined baking tray sprayed with nonstick spray. Bake kabobs 25-30 minutes, turning occasionally to brown all sides. While the kabobs are cooking, put the couscous, chicken stock, curry powder, olive oil, and salt in a medium saucepan and bring to a boil. Cover and take off the heat. Let rest for 5 minutes then remove cover and fluff with a fork. Add the scallions and almonds and stir to combine. Serve kabobs on a bed of curried couscous. Drizzle some cilantro mint yogurt sauce on top and serve extra sauce in a bowl on the side. Garnish with fresh chopped herbs and lemon wedges. This recipe makes 4 servings.