Spiced Beef Koftas & Veggie Couscous Salad
with Cherry Tomatoes & Garlic Yoghurt
- Wheat
- Gluten
- Milk
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
Spice up your mealtime with beef koftas! Juicy, savoury and packed with flavour, these bundles of joy go perfectly with a vibrant couscous salad and tangy garlic yoghurt. Load up your bowl and dig in.
Ingredients
250 g
Beef Mince
1 packet
Couscous
(Contains: Wheat, Gluten; )
1
Cucumber
1
Plain Yoghurt
(Contains: Milk; )
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 packet
Baby Spinach Leaves
1 packet
Rosemary
2
Garlic
1
Lemon
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
1 sachet
Middle Eastern Seasoning
1 packet
Snacking Tomatoes
Nutrition Values
Utensils
Cooking Steps
• Using a vegetable peeler, peel cucumber into ribbons. Slice lemon into wedges. Finely chop garlic. Grate carrot. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • In a large bowl, combine beef mince, fine breadcrumbs, Middle Eastern seasoning, the egg and a pinch of salt. • Using damp hands, roll beef mixture into small koftas (you should get 3 koftas per person).
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add half the garlic and carrot and cook, stirring, until softened, 2-3 minutes. • Add pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. • Add the water and a pinch of salt and bring to the boil. Cook, uncovered on medium-high heat, stirring occasionally until tender and the water is absorbed, 10-12 minutes.
• Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook koftas, turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded).
• To the saucepan with the couscous, add cucumber, baby spinach leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide couscous salad between bowls. • Top with beef koftas and and a dollop of garlic yoghurt. Tear over thyme and sprinkle over flaked almonds. Serve with any remaining lemon wedges. Enjoy!
