On the Grill
Kofta Kebabs over Blueberry-Mint Couscous
1 pound ground lean lamb
¼ cup snipped fresh dill
2 garlic cloves, minced
2 teaspoons dried oregano
1½ teaspoons ground cumin
1 teaspoon salt
½ teaspoon black pepper
⅛ teaspoon cayenne
2 cups cooked whole wheat couscous, at room temperature
½ cup fresh blueberries
¼ cup chopped fresh mint
2 teaspoons extra-virgin olive oil
Grated zest of ½ lemon
Lemon wedges
1 Spray grill rack with olive oil nonstick spray. Preheat grill to medium or prepare medium fire.
2 Mix together lamb, dill, garlic, oregano, cumin, ¾ teaspoon of salt, ¼ teaspoon of black pepper, and cayenne in large bowl until mixed well but not overmixed. With damp hands, shape into 8 equal meatballs; thread evenly onto 4 (8-inch) metal skewers. Spray with nonstick spray.
3 Place skewers on grill rack and grill, turning, until meatballs are cooked through, about 10 minutes.
4 Meanwhile, mix together couscous, blueberries, mint, oil, lemon zest, and remaining ¼ teaspoon salt and ¼ teaspoon black pepper in large bowl. Spoon couscous mixture onto platter and top with kebabs. Serve with lemon wedges.
PER SERVING (1 skewer and ¾ cup couscous mixture): 257 Cal, 10 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 64 mg Chol, 644 mg Sod, 20 g Carb, 2 g Sugar, 4 g Fib, 23 g Prot, 49 mg Calc.