Pork Koftas & Couscous Tabbouleh
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Pork Koftas & Couscous Tabbouleh

Pork Koftas & Couscous Tabbouleh

with Greek-Style Yoghurt & Walnuts

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

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

½

carrot

1 sachet

beef-style stock powder

1 packet

couscous

(Contains Gluten, Wheat; May be present: Soy. )

½ packet

dried cranberries

(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew. )

1 punnet

snacking tomatoes

2 clove

garlic

1 bag

parsley

1 packet

walnuts

(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )

1 packet

pork mince

1 sachet

chermoula spice blend

½ packet

Fine Breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

¾ cup

water

1

egg

(Contains Egg;)

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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

Instructions

1
1

• 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.

2
2

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

3
3

• 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.

4
4

• 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.

5
5

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

6
6

• 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!