We're meddling in Middle Eastern flavours with this fast bowl of freshness. Ready-for-the-pan kofta are served atop a textural jumble of plump pearl couscous all mixed up with olives, parsley and the sweet tang of pomegranate molasses. A dollop of nutty hummus for dipping and you're away!
Cook couscous in a saucepan of salted, boiling water for 6–7 minutes or until al dente. Drain and rinse under cold water.
Heat 1 teaspoon oil in a frypan over medium-high heat. Sprinkle koftas with oregano and cook for 3 minutes each side or until cooked through. While koftas are cooking, continue with step 3.
Place remaining oil, red wine vinegar, pomegranate molasses, salt and pepper in a bowl big enough to fit the couscous salad and stir to combine.
Halve cherry tomatoes. Roughly chop olives. Rinse and roughly chop parsley. Finely slice spring onion. Place tomatoes, spring onion, parsley, olives and currants in the bowl with the dressing and toss to combine. Set aside.
Add couscous to salad, season with salt and pepper and toss to combine.
Divide couscous salad between bowls and top with lamb kofta. Spoon over hummus to serve.