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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 clove
garlic
1 cube
chicken stock
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
currants
(May be present: Soy, Gluten, Wheat, Milk.)
1 punnet
cherry tomatoes
1 bag
baby spinach leaves
1 bag
parsley
1 packet
walnuts
(Contains: Walnut; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
½
lemon
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
beef mince
1 sachet
chermoula spice blend
(May be present: Soy.)
½ packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
¾ cup
water
1
egg
(Contains: Eggs;)
½ tsp
salt
Utensils
Cooking Steps
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.
