"Kofta" Mini-Burgers and Couscous Salad

This is so yummy, light, and easy! I made the mini-burgers with ground lamb for Jon last time, but I wasn't a fan. Next time, I'll make half using lamb and half using ground beef or ground turkey. The couscous salad makes a lot for just the 2 of us, but I like taking it for lunch after. Serve this meal with hummus and pitas. I also make tzatziki to serve with it also.

For the Kofta style mini-burgers

2 cloves garlic, minced or pressed

3 Tbs grated onion

3 Tbs chopped fresh parsley

1/2 tsp salt

1 tsp cumin

1 Tbs ground coriander (I couldn't find this and left it out)

1/2 Tbs cinnamon

1/2 tsp allspice

1/4 tsp cayenne pepper

1/4 tsp ground ginger

1/4 tsp black pepper

1 pound ground lamb/beef/turkey

Mix all dry spices together. Add spice mixture and remainder of the ingredients to the ground meat. Mix together thoroughly. Shape into 16 mini-burgers. Grill, about 4 minutes per side for medium. 

For the couscous salad: 

10 ounces couscous

1 1/2 cups water

6 scallions or a large bunch of chives

4 Roma tomatoes (I used a pint of "mini-romas" and halved them)

1 hothouse cucumber. sliced into half moons
couple of handfuls of fresh baby spinach
1 can of chickpeas, rinsed

3 Tbs lemon juice
3 Tbs olive oil

crumbled feta cheese

Bring the water to a boil, add the couscous, cover and remove from the heat. Let sit for 5 minutes then fluff with a fork. Pour the hot couscous over the spinach to wilt it a pinch. Add the remainder of the veggies. Toss with the lemon juice and olive oil. Sprinkle with feta. 

For the Tzatziki:

I don't really have "measurements" for this, just mixed everything together and added more to taste. I used an individual serving size container of Chobani plain Greek yogurt. I'll do my best but change the recipe for your taste. 

1 container plain Greek yogurt

about 1/3 cup shredded cucumber (peel, remove seeds if any, shred on box grater, and squeeze out liquid in a dishtowel)

couple cloves garlic, pressed and mashed

couple tablespoons olive oil

couple tablespoons lemon juice

1 tablespoon of fresh dill (more or less to taste)

salt and pepper

Mix everything together and refrigerate until ready to use. Can be made a day ahead.