Beef Koftas & Couscous Tabbouleh with Lemon Yoghurt
Top rated | Available all April
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.
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Ingredients
2 clove
garlic
1 cube
chicken stock
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 punnet
cherry tomatoes
1
cucumber
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. )
½
lemon
1 packet
beef 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;)
½ tsp
salt
Nutritional Values
Utensils
Instructions
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 the water is absorbed, 5 minutes. Fluff up with a fork and set aside.
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 cherry tomatoes, cucumber, 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.