Harissa Lamb Kofta Tray Bake with Spinach Couscous

Preheat oven 220°C fan-forced. Cut capsicum into thin slices. Place capsicum, harissa paste and 20ml (1 tablespoon) oil in a large, deep- sided roasting tray. Season with salt and pepper, toss to coat and bake for 10 minutes.

Meanwhile, chop parsley and place most (reserving some to serve) in a large bowl with lamb mince and ½ tablespoon dukkah. Season with salt and cracked black pepper.

Roll mince mixture into tablespoon-size 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.

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 and stir to combine. Set aside.

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