Roast lamb koftas with pumpkin and crisp couscous

Ingredients

• 1 1/2 cups (300g) instant couscous
• 2 tablespoons olive oil, plus extra to drizzle
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 2 teaspoons sumac
• 600g lamb mince
• 3 garlic cloves, crushed
• 1/4 cup chopped mint leaves, plus extra whole leaves to serve
• 1 small onion, grated
• 600g Kent pumpkin, cut into 2cm wedges
• 2 tablespoons honey
• 1 cup (280g) thick Greek-style yoghurt
• 1 lemon, zested and juiced

Description

1.Preheat oven to 200C. Place couscous in a heatproof bowl and stir through 1 tablespoon oil. Season, then add 1 1/2 cups (375ml) boiling water. Cover with plastic wrap and set aside for 5 minutes or until the liquid is absorbed.
2.To make the koftas, use a mortar and pestle to lightly crush cumin and coriander seeds and 1 teaspoon sumac. Combine lamb mince, garlic, chopped mint, onion, spice mixture and remaining 1 tablespoon oil. Season, then roll mixture into 16 walnut-sized balls. Fluff the couscous with a fork, then spread over the base of a roasting dish. Add pumpkin and meatballs to the dish, then drizzle with honey and extra oil. Roast for 30 minutes or until pumpkin is tender and meatballs are browned and cooked through.
3.Combine yoghurt and lemon zest and juice. Drizzle over the dish and sprinkle with remaining 1 teaspoon sumac. Scatter with extra mint leaves to serve