Pork Koftas & Couscous Tabbouleh

Name: Pork Koftas & Couscous Tabbouleh with Greek-Style Yoghurt & Walnuts
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; ½ carrot; 20 g butter; ¾ cup water; 1 sachet beef-style stock powder; 1 packet couscous; ½ packet dried cranberries; 1 punnet snacking tomatoes; 2 clove garlic; 1 bag parsley; 1 packet walnuts; 1 packet pork mince; 1 sachet chermoula spice blend; 1 egg; ½ packet Fine Breadcrumbs; 1 packet Greek-style yoghurt

with Greek-Style Yoghurt & Walnuts

Get up to $200 off!

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 tangy yoghurt, this is a Middle Eastern feast to remember.

Allergens:

Milk

•Gluten

•Wheat

•Walnut

•Egg

The quantities provided above are averages only.

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

1 sachet

beef-style stock powder

1 packet

couscous

½ packet

dried cranberries

1 punnet

snacking tomatoes

2 clove

garlic

1 bag

parsley

1 packet

walnuts

1 packet

pork mince

1 sachet

chermoula spice blend

½ packet

Fine Breadcrumbs

1 packet

Greek-style yoghurt

Not included in your delivery

olive oil

20 g

butter

¾ cup

water

egg

Nutritional Values

Energy (kJ)2992 kJ

Fat36.2 g

of which saturates13.1 g

Carbohydrate56 g

of which sugars13.4 g

Protein39.9 g

Sodium1184 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Grate carrot (see ingredients). • In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add the water and beef-style stock powder and bring to the boil. Add couscous and dried cranberries, stirring to combine. Cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with a fork.

• While the couscous is cooking, halve snacking tomatoes. • Finely chop garlic. Roughly chop parsley (reserve some leaves for garnish!). • Roughly chop walnuts.

• In a large bowl, combine pork mince, garlic, chermoula spice blend, the egg and fine breadcrumbs (see ingredients). Season with pepper. • Using damp hands, roll beef mixture into koftas (3 per person). Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook koftas, turning regularly, until browned and cooked through, 10-12 minutes. Transfer to a paper towel-lined plate.

TIP: Cook the koftas in batches if your pan is getting crowded.

• Meanwhile, add tomato and chopped parsley to the couscous. Stir to combine. • Season with salt and pepper to taste.

• Divide couscous tabbouleh between plates. • Top with pork koftas and a dollop of Greek-style yoghurt. • Sprinkle with chopped walnuts and reserved parsley to serve. Enjoy!