Beef Koftas & Couscous Tabbouleh
with Lemon Yoghurt
These koftas are handy parcels of flavour, with tender beef mince, mild spices and garlic. Paired with a veggie-packed couscous tabbouleh, toasted walnuts and lemon yoghurt, this is a Middle Eastern feast to remember.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
1 cube
chicken stock
1 packet
couscous
(Contains Gluten, Wheat;)
1 packet
currants
2 unit
tomato
1 bag
cucumber
1 bag
parsley
½ unit
lemon
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
beef mince
1 sachet
chermoula spice mix
(Contains Sulphites;)
½ packet
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
Not included in your delivery
olive oil
20 g
butter
¾ cup
water
1 packet
egg
(Contains Egg;)
½ tsp
salt
Nutritional Values
Utensils
Instructions
Finely chop the garlic. In a medium saucepan, melt the butter over a medium-high heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the water and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous, currants and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork and set aside to cool slightly.
While the couscous is cooking, roughly chop the tomato and cucumber. Roughly chop the parsley leaves (reserve some leaves for garnish!). Roughly chop the walnuts. Cut the lemon into wedges. In a small bowl, combine the Greek yoghurt and a squeeze of lemon juice. Season to taste and set aside.
In a large bowl, combine the beef mince, chermoula spice blend, egg, fine breadcrumbs (see ingredients), the salt and the remaining garlic. Season with pepper. Roll the beef mixture into koftas (about 6cm long and 2.5cm thick). You should get 3 koftas per person.
Heat a large frying pan over a medium-high heat. Add the walnuts and toast until golden, 3-4 minutes. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the koftas and cook, turning, until browned and cooked through, 11-12 minutes.
TIP: The koftas are cooked when they are no longer pink inside.
While the koftas are cooking, add the tomato, cucumber, parsley and a squeeze of lemon juice to the couscous and stir to combine. Season to taste.
Divide the couscous tabbouleh between plates and top with the beef koftas. Serve with the lemon yoghurt and garnish with the walnuts and the reserved parsley.
