Cooking instructions
1.If the skewers used are made of bamboo, soak them in water about 30 minutes before cooking.
2.Preheat the barbecue to medium-high heat (approximately 220 ° C – 425 ° F).
3.In a bowl, pour the contents of the Tipiak Lemon Mint Couscous sachets. Add 330 ml (1 ¹⁄³ cup) of boiling water. Cover and let swell for 5 minutes before fluffing the couscous with a fork.
4.In another bowl, mix the ground turkey with breadcrumbs and couscous spices. Salt and pepper.
5.Shape 16 meatballs using about 30 mL (2 tbsp) mixture for each. Prick the keftas on four skewers.
6.On the hot, oiled barbecue grill, place the keftas. Cook for 8 to 10 minutes, turning several times during cooking, until the inside of the keftas is no longer pink.
7.About 2 minutes before the keftas are finished cooking, add the halloumi slices to the barbecue grill and cook for 1 minute on each side.
8.Remove the keftas from the skewers.
9.Divide the couscous among four bowls. Divide the keftas, halloumi and the cherry tomatoes among the bowls. Garnish with tzatziki.
Used in this recipe:
