Lemon Herb Lamb Kofta Skillet with Couscous

I absolutely love how this Lemon Herb Lamb Kofta Skillet comes together so quickly, making it a lifesaver on busy weeknights. The combination of savory lamb, bright lemon, and fresh herbs is incredibly satisfying, and it tastes like something you'd get at a restaurant. Plus, cooking it all in one skillet means less cleanup for me, which is always a win! You don't need to be an experienced cook to nail this; the steps are straightforward and forgiving.

Ingredients

• 1 lb ground lamb
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh mint
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil, divided
• 1 shallot, finely chopped
• 1 cup chicken broth
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon dried oregano
• 1 cup couscous
• 1 1/2 cups water or vegetable broth

Instructions

1. In a medium mixing bowl, combine the ground lamb, parsley, mint, minced garlic, cumin, coriander, cayenne pepper (if using), salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
2. Roll the lamb mixture into small meatballs, about 1-inch in diameter. You should get about 16-20 kofta.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the kofta in a single layer, working in batches if necessary to avoid crowding the pan. Brown the kofta on all sides, about 5-7 minutes total. Remove the browned kofta from the skillet and set aside.
4. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped shallot and cook until softened, about 2-3 minutes.
5. Pour in the chicken broth, lemon juice, lemon zest, and oregano. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
6. Return the browned kofta to the skillet. Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the kofta are cooked through.
7. While the kofta simmer, prepare the couscous. In a small pot, bring the water or vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
8. Serve the lemon herb lamb kofta and sauce over the prepared couscous. Garnish with extra fresh parsley if desired.