Yields5 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins
1 (21.32 oz) package Strauss® Meatloaf Mix
1small yellow onion, finely grated
½cup fresh parsley, finely chopped
3cloves garlic, minced
1tspfreshly ground black pepper
Equipment needed: 5 bamboo skewers, soaked or 5 metal skewers
1cup plain Greek yogurt
1cup cucumber, grated (about 1 cucumber)
1tbspfresh lemon juice
1clove garlic, finely minced or grated on a microplane
2tbspfresh dill, chopped (or 1 tbsp dried dill)
Israeli Couscous Ingredients
2cupsbroth (chicken or vegetable)
1cup Israeli couscous
½cup pine nuts or almonds, toasted & chopped
½cup parsley, chopped
½cup golden raisins
Preheat grill to high (about 500°F).
In a large bowl, add all kofta ingredients; mix until ingredients are incorporated, but do not over mix. Split meat mixture into 4 portions and place firmly on skewers; set aside.
One handful at a time, squeeze grated cucumber over the sink to remove excess moisture. Add cucumber to a medium bowl and all remaining tzatziki ingredients; stir to combine and set aside.
In a medium saucepan over medium-high heat, add butter, broth, and salt; bring to a boil. Add couscous, cover, and reduce heat to low; cook for about 10 minutes or until all liquid has been absorbed. Add nuts, parsley, and raisins; set aside.
While your orzo is cooking, place kofta skewers onto grill and cook on each side until they have grill marks; internal temperature should reach 165°F, about 8 to 10 minutes. Remove skewers from grill and allow to rest.
To serve, smear a plate with tzatziki; top with couscous and a kofta skewer.