Chicken Koftas with Lime Couscous

cooking.nytimes.com

Bravo Alpha

subheading: FOR THE COUSCOUS:

1 ½ 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 couscous

¼ loosely packed cup chopped flat-leaf parsley leaves

¼ cup dried sweet-tart cherries or cranberries

3 tablespoons toasted pine nuts

subheading: 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

1 lime, cut into wedges, for serving

Directions at cooking.nytimes.com

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