Introduction
Gluten-Free Chicken Koftas with Lime Couscous is a delightful dish that brings together bold Mediterranean and Middle Eastern flavors in a nourishing and satisfying meal. The succulent chicken koftas are seasoned with aromatic spices, fresh herbs, and a hint of heat, while the lime-infused couscous adds a bright and refreshing contrast. This dish is not only gluten-free but also incredibly versatile, making it a perfect option for both casual weeknight dinners and special occasions.
Koftas, which are essentially spiced meatballs or skewered meat, have a long history in Middle Eastern, South Asian, and Mediterranean cuisines. Traditionally made with lamb or beef, koftas can also be prepared with ground chicken or turkey for a leaner alternative. By blending the ground chicken with shallots, garlic, ginger, and fresh herbs, the koftas develop a depth of flavor that is both fragrant and well-balanced.
The lime couscous, on the other hand, adds a vibrant, citrusy note to the dish. Couscous, a staple in North African and Middle Eastern cooking, is a tiny pasta-like grain made from semolina. While traditional couscous contains gluten, this recipe substitutes it with a gluten-free version, ensuring that those with dietary restrictions can still enjoy its fluffy texture and mild flavor. The addition of dried cherries or cranberries, toasted pine nuts, and fresh parsley creates a beautiful medley of textures and tastes.
This recipe is perfect for meal prepping, as both the koftas and couscous can be made in advance and stored for later use. Serve it with a side of yogurt sauce, a simple cucumber salad, or some roasted vegetables for a complete and balanced meal. Whether you’re looking for a nutritious dinner or a dish to impress guests, these Gluten-Free Chicken Koftas with Lime Couscous are sure to become a favorite in your kitchen.
Quick Recipe Info
| Servings | Prep Time | Cook Time | Total Time | Cuisine |
|---|---|---|---|---|
| 4 servings | 20 minutes | 20 minutes | 40 minutes | Mediterranean/Middle Eastern |
Ingredients
For the Couscous:
- 1½ cups low-sodium chicken stock
- 2 tablespoons lime juice, plus ½ teaspoon lime zest
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon red-pepper flakes, such as Aleppo
- Fine sea salt and freshly ground black pepper
- 1 cup gluten-free couscous
- ¼ cup loosely packed chopped flat-leaf parsley leaves
- ¼ cup dried sweet-tart cherries or cranberries
- 3 tablespoons toasted pine nuts
For the Koftas:
- 1 pound ground chicken or turkey
- 2 shallots, peeled and minced
- 1 large egg, lightly whisked
- 2 tablespoons chopped flat-leaf parsley leaves
- 1 serrano chile, trimmed and chopped
- 4 garlic cloves, peeled and minced
- 2 tablespoons peeled and grated fresh ginger
- Fine sea salt and freshly ground black pepper
- Olive oil, for frying
- 1 lime, cut into wedges, for serving
Step-by-Step Instructions
Step 1: Prepare the Couscous
- In a medium saucepan over high heat, bring the stock, lime juice, olive oil, red-pepper flakes, and 1 teaspoon of salt to a rolling boil.
- Remove from heat and stir in the gluten-free couscous.
- Cover with a lid and let sit for 10 minutes to absorb the liquid.
Step 2: Prepare the Kofta Mixture
- In a food processor, combine ground chicken, shallots, egg, parsley, serrano chile, garlic, ginger, 1 teaspoon salt, and 1 teaspoon pepper.
- Pulse until the mixture forms a coarse paste, ensuring that all ingredients are well incorporated.
- Lightly grease your hands with olive oil and shape the mixture into 12 equal-sized balls.
Step 3: Cook the Koftas
- Heat 2 to 3 tablespoons of olive oil in a large cast-iron skillet or nonstick pan over medium-low heat.
- Place the koftas in the hot pan, making sure not to overcrowd them.
- Cook for about 8 to 10 minutes, turning occasionally until they are golden brown on all sides and reach an internal temperature of 165°F.
- Remove the cooked koftas and set them on a plate lined with paper towels to absorb excess oil.
Step 4: Finish the Couscous
- Uncover the couscous and fluff it with a fork to break up any lumps.
- Transfer it to a large mixing bowl.
- Fold in the lime zest, chopped parsley, dried cherries or cranberries, and toasted pine nuts.
- Season to taste with salt and pepper.
Step 5: Serve and Enjoy
- Arrange the couscous on a serving platter or divide it into bowls.
- Place the koftas on top and garnish with lime wedges.
- Serve immediately, optionally with a side of yogurt sauce or a fresh salad.
Tips for Success
- Don’t Overwork the Meat Mixture: Pulsing the ingredients in a food processor just until combined ensures that the koftas stay tender.
- Use a Nonstick or Cast-Iron Pan: These pans help prevent sticking and provide even browning.
- Let the Couscous Steam: Allowing the couscous to sit covered for at least 10 minutes ensures a light and fluffy texture.
- Boost the Flavor: Add a dash of cumin, smoked paprika, or coriander to the kofta mixture for an extra layer of spice.
Variations
- Vegetarian Version: Swap the ground chicken with mashed chickpeas or a plant-based meat substitute.
- Nut-Free Alternative: Skip the pine nuts or replace them with toasted sunflower seeds.
- Extra Spicy: Increase the amount of serrano chile or add a dash of cayenne pepper.
- Dairy-Free: Pair with a dairy-free yogurt sauce or tahini dressing.
Serving Suggestions
- Greek Yogurt Sauce: Mix Greek yogurt with lemon juice, garlic, and dill for a refreshing dip.
- Roasted Vegetables: Serve with roasted carrots, zucchini, or bell peppers.
- Simple Salad: A cucumber and tomato salad with lemon vinaigrette makes a perfect side.
Storage and Reheating
- Storage: Store leftover koftas and couscous separately in airtight containers in the refrigerator for up to 3 days.
- Freezing: The koftas freeze well—store them in a sealed container for up to 2 months.
- Reheating: Warm koftas in a skillet over medium heat for a few minutes or microwave in short intervals.
Nutrition Information (Per Serving)
- Calories: 420 kcal
- Protein: 38g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 4g
- Sugar: 6g
Cost Estimation
| Ingredient | Cost |
| Ground Chicken (1 lb) | $5.00 |
| Couscous (1 cup) | $2.50 |
| Pine Nuts (3 tbsp) | $3.00 |
| Fresh Herbs | $2.00 |
| Other Ingredients | $5.00 |
| Total | $17.50 ($4.38 per serving) |
See Also
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