Turkey Kofta Bowl with Herbed Yogurt

Ingredients

• 3 tbsp (30 g) dry whole wheat couscous
• 4 1/2 oz (130 g) lean ground turkey
• 1 1/2 tsp (3 g) cumin, paprika and dried mint
• 1/4 (25 g) red onion
• 1 3/4 tbsp (7 g) parsley, chopped
• 1 3/4 tsp (9 ml) extra-virgin olive oil
• 2 1/2 tsp (13 ml) lemon juice
• 1/2 cup (130 g) plain Greek yogurt, 2%
• 1/2 cup (80 g) cherry tomatoes
• 1/4 (80 g) cucumber
• a pinch of fine sea salt

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Method

1. Pour 1/4 cup (60 ml) just-boiled water over the couscous, cover and leave 5 minutes.
2. Meanwhile, work the turkey with the spices, salt, half the onion grated in and half the parsley, shape it into four fingers. Cook them in the oil over medium heat 4 minutes a side, to 165°F (74°C), turning once.
3. Stir the lemon juice and the rest of the parsley into the yogurt; taste and salt if needed. Build the bowl on the couscous with the tomatoes, cucumber and the rest of the onion, sliced.