Lebanese Beef Koftas

In a medium bowl, combine the garlic, beef mince, Middle Eastern spice blend, egg, fine breadcrumbs (see ingredients list), salt and 1/2 the parsley. Using damp hands, roll the beef mixture into koftas about 8cm long and 2.5cm thick (you should get 3 koftas per person).

In a medium saucepan, bring the water and the crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) to the boil. Add the couscous, currants, lemon zest and a drizzle of olive oil and stir to combine. Cover with a lid and remove from the heat. Set aside for 5 minutes, or until the water has absorbed.

While the couscous is cooking, heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, for 3-4 minutes, or until golden. Transfer to a small bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the beef koftas and cook, turning, for 2-3 minutes, or until browned all over. Reduce the heat to medium and cook for a further 6-7 minutes, or until cooked through. TIP: The koftas are cooked when they are no longer pink inside.

In a large bowl, combine the cucumber, tomato and remaining parsley. Crumble in the fetta. Drizzle with olive oil (2 tsp for 2 people / 1 tbs for 4 people), season with a pinch of salt and pepper and toss to coat. Fluff up the couscous with a fork and add the toasted slivered almonds. Season with a pinch of salt and pepper and stir to combine.