Harissa Lamb Kofta Tray Bake with Spinach and Couscous

Preheat oven 220°C fan-forced. Remove core and seeds from capsicum and discard. Cut capsicum into thin slices. Place capsicum and 10ml (2 teaspoons) oil in a medium roasting dish. Season with salt and pepper, toss to coat and bake for 10 minutes, or until the capsicum is starting to soften.

Meanwhile, finely chop parsley leaves and stems and place in a large bowl with lamb mince, not-so-hot harissa mix and 2 teaspoons dukkah. Season with ½ teaspoon salt and cracked black pepper and mix well to combine.

Roll mince mixture into 6 balls. Place kofta on tray with capsicum. Add tomatoes and season well with salt and pepper. Return tray to oven and bake for 20 minutes or until kofta are golden brown and the sauce has reduced slightly.

While kofta are cooking, place couscous in a heatproof bowl, drizzle with 20ml (1 tablespoon) oil and pour over 150ml boiling water. Cover with a plate and set aside for 5 minutes. Fluff with a fork.

Juice ½ the lemon and cut remaining lemon into wedges. Add lemon juice to a bowl with yoghurt, season with salt and pepper and stir to combine. Set aside.

Divide couscous between bowls and top with spinach leaves. Spoon over kofta and tomato and capsicum sauce. Sprinkle with remaining dukkah and serve with lemon yoghurt and lemon wedges.