Chicken Koftas With Lime Couscous

Great recipe, quick and easy to follow! My mom makes similar koftas so I appreciate Nik quantifying the ingredients for the recipe! I riffed the koftas a bit: I added paprika, cumin powder, and haldi. I also added a dash of sugar and a pinch of cinnamon (my nana’s trick). I used breadcrumbs to help bind the mixture and baked at 400 degrees. Served with the recipe’s couscous and a simple tahini sauce (tahini, lemon, water, and sugar).

Loved this recipe! Couple of changes: 1) did not use the food processor, just minced the ingredients and combined by hand. I added about a 1/4 c of panko and some cumin. baked them at 425 for about 15-17 mins on a lightly greased baking sheet - they turned out perfectly 2) i wish i had more of the cous cous! Light portions for 2 people in my opinion. 3) followed other commenters and added a tahini sauce, and felt like it really brought the dish together.

Excellent flavors. Next time I would probably skip the food processor all together and instead finely chop serrano, garlic, and shallots to form traditional meatballs. Texture was a little too weird after blending ground chicken

This was a hit! The meatballs have great flavor (love the fresh ginger in this) I do recommend baking the meatballs in the oven at 400F for 15-20min rather than frying them in batches on the stove top. I preheated the oven while prepping the ingredients. Using a food processor and baking the meatballs turns this meal into a quick and flavorful weeknight dinner. Served with cucumber red onion salad.

I read the notes and added cumin, Aleppo pepper, and panko breadcrumbs to the meatballs. I didn't mince the meat and I baked them in the oven as suggested by others. I also made a tahini lime yogurt sauce to pull it together. I am mystified by the 25 minute time. What exactly does that mean? It almost took 25 minutes just to assemble the ingredients and mince them. If I had a sous chef, then indeed I could whip this up in 25 minutes.

I followed recommendations in the comments and made these modifications with excellent results: -Golden raisins instead of cherries in couscous (what I had on hand) worked great -Put shallot, parsley, chile, and garlic in a food processor to mince. Added to grated garlic, egg, and ground chicken in a bowl to avoid any weird texture. Added 1/4 cup bread crumbs. Baked at 400 degrees for 17 min. -Made tzatziki sauce on the side Great recipe, will definitely keep on hand.

This is a great recipe! Just don’t process the chicken or turkey. I’m not sure why that was suggested because that would change the texture. Also if you have an air fryer you can use it for the meatballs. Perfectly cooked and crispy.

Delicious- though not sure why the recipe uses parsley rather than cilantro. Much tastier with cilantro.

I always use sunflower oil to pan fry poultry meatballs, and it worked wonderfully with these. The higher smoke point makes it a much better choice than olive oil, and the flavor is less intrusive. I browned the koftas in the pan and finished them off in a 350 degree oven for another few minutes until they were cooked through, since I had to work in batches anyway. Aleppo pepper was absolutely the right choice for the couscous! Lovely flavors all around.

Only made the Couscous portion. Still excellent! Nice and fluffy. Well seasoned.

Good to double this recipe if you’re feeding more than two.

Bake and don’t use food processor

If you follow the directions exactly you will have a Valentine’s Day disaster! This recipe presumes your ingredients are already chopped, your pine nuts are already toasted...if they aren’t your honey will be starving and irritable! I’d suggest you throw the garlic, ginger & pepper in the food processor for a quick chop instead. The recipe is actually delicious! We used Israeli couscous and loved it.

This recipe just did not work out for me at all - I don't know why because I followed it pretty closely and I like all the ingredients. The salty, spicy, & bitter flavors were all overpowering and didn't mesh. I couldn't taste the more subtle flavors of the ingredients at all and really couldn't taste the dried cranberries, even though I added extra because I like them. Also, prep time was longer than I expected, and cleaning ground raw chicken from the food processor was not enjoyable.

Incredible. Made it a bit spicier than it asks for with more crushed red pepper and I did not seed the serrano. Also used golden raisins instead of cherries since I had some sitting around. Will definitely make again, perhaps with a yogurt sauce to cool it down.