Beef Koftas & Couscous Tabbouleh with Lemon Yoghurt

While the couscous is cooking, halve the cherry tomatoes. Roughly chop the cucumber. Roughly chop the parsley leaves (reserve some leaves for garnish!). Roughly chop the walnuts. Cut the lemon in half. 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. Using damp hands, 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, tossing, 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, 10-12 minutes (cook in batches if your pan is getting crowded). 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.