topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Lebanese Beef Koftas

Lebanese Beef Koftas

with Jewelled Couscous & Herby Fetta Salad

Couscous is a great side that loves to soak up flavour. We’re jazzing it up tonight with flavourful stock, lemon zest and currants so it truly holds its own against these Middle Eastern-inspired beef and parsley koftas.

Allergens:
Egg
Gluten
Wheat
Almond
Milk

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

1 bunch

parsley

2 clove

garlic

1 unit

cucumber

1 unit

tomato

1 unit

lemon

1 packet

beef mince

2 sachet

Middle Eastern spice blend

½ packet

Fine Breadcrumbs

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

½ cube

vegetable stock

1 packet

couscous

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

1 packet

slivered almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )

1 block

fetta cheese

(Contains Milk;)

1 packet

currants

(May be present: Gluten, Wheat, Milk, Soy. )

1 tub

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

1 unit

egg

(Contains Egg;)

½ tsp

salt

¾ cup

water

sideBannerName

Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3250 kcal
Fat34.6 g
of which saturates11.6 g
Carbohydrate59 g
of which sugars15.9 g
Dietary Fibre0 g
Protein53.5 g
Cholesterol0 mg
Sodium1190 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Zester
Medium Bowl
Lid
Medium Pan
Large Non-Stick Pan
Fork
Large Bowl

Instructions

Get prepped
1

Finely chop the garlic (or use a garlic press). Finely chop the parsley leaves. Finely chop the cucumber and tomato. Zest the lemon to get a pinch. Cut the lemon into wedges.

Roll the beef koftas
2

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).

Make the couscous
3

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.

Cook the koftas
4

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.

Make the salad
5

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.

Serve up
6

Divide the jewelled couscous, beef koftas and salad between plates. Dollop the Greek yoghurt over the koftas and serve with lemon wedges. TIP: Lemon juice adds a fresh, zesty flavour to the dish, and serving with wedges lets everyone customise their meal!