Chicken Koftas With Lime Couscous Recipes

Steps:

• Make the couscous: In a medium saucepan over high heat, bring the stock, lime juice, olive oil, red-pepper flakes and 1 teaspoon salt to a rolling boil. Remove from the heat and stir in the couscous. Cover with a lid and let sit for 10 minutes.
• As the couscous sits, prepare the koftas: Place the ground chicken, shallots, egg, parsley, serrano, garlic, ginger, 1 teaspoon salt and 1 teaspoon pepper in the bowl of a food processor and pulse until the mixture resembles a coarse paste.
• Heat 2 to 3 tablespoons of olive oil in a large (12-inch) cast-iron skillet or nonstick pan over medium-low. Grease your hands with a little oil and divide and shape the ground chicken mixture into 12 balls. Fry them in the hot oil, in batches if necessary, until golden brown on all sides and the internal temperature reads 165 degrees on an instant-read thermometer, about 8 to 10 minutes. Using a slotted spoon, transfer the koftas to a tray or plate lined with paper towels.
• Uncover the couscous, fluff the mixture with a fork and break up any lumps. Transfer the couscous to a large mixing bowl. Fold in the lime zest, parsley, cherries and pine nuts, then season to taste with salt and pepper. Fold in the koftas and serve immediately with the lime wedges.

Steps:

• Heat grill pan to medium heat.
• Process onion in food processor until finely chopped. Add chicken, dry seasonings, half the cheese and 1/4 cup mint; process just until blended.
• Divide chicken mixture into 8 portions; shape each into 6-inch log on each of 8 wooden skewers, firmly pressing chicken mixture into skewers to secure.
• Grill 12 to 15 min. or until done (165°F) and evenly browned on all sides, turning occasionally. Meanwhile, cook couscous as directed on package, omitting salt.
• Chop remaining mint. Place 1/4 cup mint in medium bowl. Add tomatoes, 1/2 cup cucumbers, dressing and couscous; mix lightly. Spoon onto platter; top with remaining cheese and chicken skewers.
• Mix remaining chopped mint with sour cream and remaining cucumbers. Serve with couscous mixture.