Bring a taste of Morocco to your table with these spiced lamb koftas paired with a bright, herby quinoa tabbouleh. This dish balances fragrant spices and fresh produce, creating a wholesome meal that’s as nourishing as it is flavorful.

Perfect for weeknight dinners or casual entertaining, each bite captures the warmth of cumin and coriander alongside the cooling freshness of mint and lemon. It’s a modern twist on a classic Middle Eastern favorite — and completely dairy-free and gluten-free too.

Whether you’re looking to explore global flavors or just want something light yet satisfying, this recipe delivers a beautiful harmony of textures and tastes.

Ingredients

• 500g lean lamb mince
• 200g quinoa
• 1 large cucumber, finely diced
• 2 large tomatoes, deseeded and finely diced
• 1 red onion, finely chopped
• 1 large bunch fresh parsley, chopped
• 1 small bunch fresh mint, chopped
• 2 cloves garlic, minced
• 1 lemon, juiced
• 45ml extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• Salt and freshly ground black pepper to taste

Instructions

1. Cook the quinoa according to package directions. Once cooked, fluff with a fork and set aside to cool slightly.
2. In a large bowl, combine the lamb mince, minced garlic, cumin, coriander, paprika, cinnamon, salt, and pepper. Mix well but avoid overworking. Form into 8–10 small, oblong koftas.
3. While the quinoa cools, prepare the tabbouleh by combining the cucumber, tomatoes, red onion, parsley, and mint in a large bowl.
4. Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Add the koftas and cook for 8–10 minutes, turning occasionally, until browned and cooked through.
5. Add the cooled quinoa to the vegetable and herb mixture. Drizzle with the remaining olive oil and lemon juice, season, and toss gently to combine.
6. Divide the quinoa tabbouleh among four plates and top with the freshly cooked lamb koftas. Serve immediately.

Tips & Substitutions

• Make it vegetarian: Swap lamb with chickpea or lentil koftas for a plant-based alternative.
• Meal prep friendly: Both the koftas and tabbouleh can be made ahead and stored separately for up to 3 days.
• Spice it up: Add a pinch of chili flakes or harissa paste for extra heat.

Nutrition

Total Calories: 2240 (serves 4)

• Fat: 110g
• Carbohydrates: 165g
• Fiber: 35g
• Protein: 115g