Chicken Koftas with Lime Couscous

1. Prepare Couscous Base

Pour the low-sodium chicken stock into a medium saucepan. Add lime juice, a drizzle of extra-virgin olive oil, red-pepper flakes, and fine sea salt. Bring to a rolling boil.

2. Cook Couscous

Stir in the couscous, remove from heat, and cover. Let it sit for 10 minutes, then fluff with a fork.

3. Make Kofta Mixture

In a food processor, combine ground chicken, minced shallots, whisked large egg, chopped parsley, chopped serrano chile, minced garlic cloves, and freshly grated ginger. Season with salt and pepper and pulse to a coarse paste.

4. Fry Chicken Koftas

Heat olive oil in a large skillet over medium heat. Shape the chicken mixture into oval koftas and fry for 8-10 minutes per batch, until golden brown and cooked through to 165 degrees Fahrenheit.

5. Finalize Couscous

Fold lime zest, extra parsley, dried cherries or cranberries, and toasted pine nuts into the couscous.

6. Serve

Serve the koftas on a bed of lime couscous with a wedge of lime on the side.