Beef 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.
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.
Ingredients
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
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;)
Nutritional Values
Utensils
Instructions
• 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 (see ingredients), 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 beef 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 tomatoes and chopped parsley to the couscous. Stir to combine. • Season with salt and pepper to taste.
• Divide couscous tabbouleh between plates. • Top with beef koftas and a dollop of Greek-style yoghurt. • Sprinkle with chopped walnuts and reserved parsley to serve. Enjoy!