When Mediterranean warmth meets wholesome ingredients, magic happens. This recipe for Herbed Lamb Koftas with Quinoa-Pomegranate Tabbouleh offers a satisfying balance of protein, freshness, and spice — perfect for a weeknight dinner or a weekend gathering.

The juicy, well-seasoned lamb pairs beautifully with a crisp, citrusy salad made from quinoa, herbs, and sweet pomegranate seeds. It’s colorful, impressive, and surprisingly easy to make.

Whether you serve it family-style or plate it elegantly for two, this dish will transport your taste buds straight to the Mediterranean coast.

Ingredients

• 300g ground lamb
• 100g quinoa
• 80g pomegranate seeds
• 1 small cucumber
• 150g cherry tomatoes
• 1/2 red onion
• 1 large bunch fresh parsley
• 1 small bunch fresh mint
• 2 cloves garlic
• 1 lemon
• 30ml olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and black pepper to taste

Instructions

1. Cook the quinoa: Rinse 100g of quinoa under cold water, then add it to a small pot with 200ml of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until all water is absorbed. Fluff with a fork and let it cool.
2. Prepare the tabbouleh ingredients: Finely dice the cucumber and red onion, and halve the cherry tomatoes. Finely chop the fresh parsley and mint, reserving a tablespoon of parsley for the koftas.
3. Prepare the koftas: In a medium bowl, combine the ground lamb, minced garlic, the reserved chopped parsley, ground cumin, and ground coriander. Season generously with salt and pepper and mix thoroughly.
4. Form and cook the koftas: Shape the lamb mixture into 8 small, oval koftas. Heat 15ml of olive oil in a large skillet over medium-high heat. Add the koftas and cook for 8–10 minutes, turning regularly until browned and cooked through.
5. Assemble the tabbouleh: In a large serving bowl, combine the cooled quinoa, diced vegetables, chopped herbs, and pomegranate seeds. Drizzle with the juice of 1 lemon and the remaining 15ml of olive oil. Toss well to combine.
6. Serve the dish: Divide the quinoa-pomegranate tabbouleh between two plates and top with the hot lamb koftas. Serve immediately.

Tips & Substitutions

• Make it lighter: Swap lamb for lean ground turkey or chicken for a lower-fat version.
• Add extra crunch: Toss in toasted pine nuts or almonds to the tabbouleh before serving.
• Meal prep tip: Cook the quinoa and chop the vegetables ahead of time for a speedy weeknight meal.

Nutrition

Calories: 1350 kcal (serves 2)

• Fat: 74g
• Carbohydrates: 94g
• Fiber: 16g
• Protein: 76g