Soak the bamboo skewers in water for 20 minutes.
Mix together the minced beef, spring onions, garam masala, cumin and 30ml (2 tbsp) of the Greek yoghurt. Season to taste.
Roll into 6 pieces, each about 7.5cm/3 inches long. Push each one on to a 15cm/6inch bamboo skewer which have been soaked in water.
Meanwhile, make the Ainsley Harriott Moroccan Medley Cous Cous according to the instructions on the sachet and keep warm.
To make the raita, mix the remaining Greek yoghurt in a bowl with the cucumber, tomato, garlic and seasoning.
Pre-heat the grill to its hottest setting. Cook the beef koftas for 10-12 minutes on the grill rack, turning occasionally until nicely browned and cooked through.
Divide the Ainsley Harriott Moroccan Medley Cous Cous between two plates and arrange the beef koftas on top. Drizzle over the raita before serving.