Chicken Kofta Plate

By Hayden Quinn
Makes  4
Preparation   15 mins
Cooking   10 mins
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Chicken Kofta

Cous Cous / Quinoa Salad

  • 1 1/2 cup cooked cous cous, cooked as per packet instructions
  • 1 1/2 cup cooked quinoa, cooked as per packet instructions 
  • 1/2 cup parsley, leaves only, finely chopped
  • 1/2 cup mint, leaves only, finely chopped 
  • 1/4 cup pistachio, roughly chopped
  • 1/4 cup sultanas 
  • Sea salt and pepper, to taste
  • 1 tbs Australian Extra Virgin Olive Oil

To Serve

  • 1 pomegranate, seeds only 
  • 2 cups mixed salad leaves
  • Greek / Natural Yoghurt, to serve
  • Parsley, to serve
  • Mint, to serve
  • Harrissa, to serve 
  • Flatbreads, toasted, to serve


  1. Mix chicken mince, spices, onion, egg and breadcrumbs in a bowl, season and roll 2 large  tablespoonfuls of mixture into thick cigar shapes. Place on a lined tray, flatten slightly, cover and refrigerate for 15 minutes to firm. 
  2. Make cous cous and quinoa salad by gently tossing together all ingredients and seasoning well with sea salt, pepper and adding the olive oil. Set aside ready to serve. 
  3. Heat oil in a frying pan over medium heat, add kofta and fry for 7-8 minutes until browned all over and cooked through. Serve on top of cous cous quinoa salad with yoghurt, salad leaves, parsley, mint, harissa and flatbreads. 


* Baharat spice mix is also known as Lebanese Seven Spice and includes: paprika, pepper, cumin, cassia, cardamom, coriander, clove and nutmeg.