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Photo of Pork koftas with quinoa tabbouleh by WW

Pork koftas with quinoa tabbouleh

11
Points® value
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Easy
These lightly spiced koftas are great for a summer barbecue or a Middle Eastern-style feast. They’re just as good served cold the next day.

Ingredients

Extra lean pork mince (5% fat), raw

500 g

Garlic

3 clove(s), crushed

Ground Cumin

2 teaspoon(s), level

Ground coriander

2 teaspoon(s), level

Mint, Fresh

30 g, finely chopped

Tesco Ingredients Panko Breadcrumbs

20 g

Calorie controlled cooking spray

4 spray(s)

0% fat natural Greek yogurt

170 g

Lemon Juice, Fresh

1 tablespoon(s)

Quinoa (tricolour), dry

200 g

Cucumber

1 individual, extra large, quartered, lengthways and diced

Cherry Tomatoes

300 g, quartered

Red onion

½ small, thinly sliced

Parsley, fresh

30 g, chopped

Extra virgin olive oil

1 tablespoon(s)

Red wine vinegar

1 tablespoon(s)

Instructions

  1. In a large bowl, combine the pork, three-quarters of the garlic, all the spices, most of the mint and the breadcrumbs. Season to taste. Divide the mixture equally into 8 portions and form into egg-shaped koftas with your hands.
  2. Mist a baking tray with cooking spray. Put the koftas onto the tray, then cover and chill for at least 30 minutes.
  3. Meanwhile, make the quinoa tabbouleh. Cook the quinoa according to the pack instructions. Drain well and set aside to cool. Once cool, add the cucumber, tomatoes, red onion and herbs. Dress with the olive oil and vinegar, and season to taste, tossing everything together.
  4. Mix the yogurt with the remaining crushed garlic and chopped mint, and the lemon juice. Season to taste.
  5. Preheat the grill to high. Grill the koftas for 20 minutes, turning halfway, until sizzling and cooked through. Serve the koftas with the tabbouleh and the yogurt sauce.

Notes

The uncooked koftas can be frozen in an airtight container for up to 1 month.

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