Soak 8 wooden skewers in warm water for at least 20 minutes.
Heat a dry pan over a medium heat and toast the coriander, cumin and allspice berries until they release their aroma.
Transfer to a mortar and pestle along with the peppercorns and crush to a fine powder.
Add the olive oil to the pan and gently saute the onion and garlic until they begin to soften.
Add the ground spices and cook for a further minute.
Remove the mixture from the heat and allow to cool before adding to the meat along with the fresh mint.
Using your hands combine the mixture well and divide into eight even pieces. Using wet fingers roll each piece into a sausage shape at the end of the one of the pre-soaked skewers.
Brush will olive oil and chill in the refrigerator until needed.
for the couscous salad
Measure the dry couscous into a small bowl and cover in the boiling vegetable stock. I just use hot water mixed with 2 grams of Essential Cuisine vegetable stock granules. Cover with a plate and set aside until you have finished chopping the vegetables.
Chop the vegetables and place them into a large bow. Crumble over the feta and add the olives and chopped herbs.
Fluff the couscous with a fork and drizzle over one tablespoonful of lemon infused olive oil. Alternatively, use a good quality extra virgin olive oil and squeeze over the juice of half a lemon.
Add the couscous to the chopped vegetables and drizzle over another 2 tablespoonfuls of lemon infused olive oil.
Chill in the refrigerator until needed.
for the baharat yogurt dip
Stir some chopped mint into a small bowl of plain natural yogurt.
Sprinkle with some baharat spice, if you wish, some extra chopped mint and a drizzle of lemon infused olive oil.
BBQ the kofta skewers, turning occasionally. Serve with the couscous salad and the yogurt dip.