Turkey Koftas with Roasted Vegetable Couscous

Here’s tonights dinner,  this is really yummy and kids much prefer the couscous cooked in low salt chicken stock! This meal is enough to feed me and 5 kids as my younger 2 dont eat as much as the older ones.  The kids can help with the koftas too!

Serves 4

500g Ingham turkey mince

2 cloves garlic, minced

2 tsp smoked paprika

1.5 cups couscous (I used wholewheat)

1 tsp olive oil

1.5 cups chicken stock (low salt preferred)

Olive oil spray

vegetables to roast of your choice, chopped small to roast quicker and not to have huge chunky bits in the couscous, i did onion, capsicum, carrot and sweet potato  oh and cherry tomatos (but took those out earlier than the others as it was ready first)

Pre-soak 12 wooden skewers in water.  Prepare and chop vegetables and place on baking tray (with grease proof paper) lightly season with salt and pepper.  Bake until roasted.   While they are baking lace turkey in a mixing bowl and add garlic and paprika, mix well to combine.  Divide into 12 and squash turkey around the top of the skewer (will look like a little sausage).    Spray a non stick fry pan (or bbq) and cook koftas.

To prepare couscous, boil 1.5 cups of chicken stock turn off heat and add couscous, cover and let stand for 5 minutes then break up with a fork.   Mix roasted vegetables with couscous.  And your ready to plate up!



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