HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef Koftas & Couscous Tabbouleh
Beef Koftas & Couscous Tabbouleh

Beef Koftas & Couscous Tabbouleh

with Lemon Yoghurt

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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.

Allergens:MilkGlutenTree NutsSulphitesEgg

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.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 cube

chicken stock

1 packet



1 packet


1 punnet

cherry tomatoes

1 bag

baby spinach leaves

1 bag


1 packet


(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)



1 packet

Greek-style yoghurt


1 packet

beef mince

1 sachet

chermoula spice blend


½ packet

fine breadcrumbs


Not included in your delivery

olive oil

20 g



¾ cup





½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3262 kJ
Fat39 g
of which saturates13.9 g
Carbohydrate56.8 g
of which sugars17.3 g
Dietary Fibre0 g
Protein45.8 g
Cholesterol0 mg
Sodium1527 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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 all the water is absorbed, 5 minutes. Fluff up with a fork and set aside to cool slightly.


While the couscous is cooking, halve the cherry tomatoes. Roughly chop the baby spinach leaves. Roughly chop the parsley leaves (reserve some leaves for garnish!). Roughly chop the walnuts. Cut the lemon into wedges (see ingredients). In a small bowl, combine the Greek-style yoghurt and a squeeze of lemon juice. Season to taste.


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. 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. Cook the koftas, turning, until browned and cooked through, 11-12 minutes. TIP: The koftas are cooked when they're no longer pink inside.


While the koftas are cooking, add the tomato, spinach, 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 reserved parsley.