Beef Koftas & Tabbouleh Couscous

While the couscous is cooking, finely chop the tomato. Roughly chop the baby spinach leaves and parsley leaves (reserve some leaves for garnish!). Slice the lemon into wedges. In a small bowl, combine the Greek-style yoghurt and a squeeze of lemon juice. Season with salt and pepper. Set aside.

In a large bowl, combine the beef mince, chermoula spice blend, egg, fine breadcrumbs (see ingredients), the salt and remaining garlic. Season with pepper. Using damp hands, roll the beef mixture into koftas and transfer to a plate. You should get 3-4 koftas per person.

Cook the koftas Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the koftas, turning, until browned and cooked through, 10-12 minutes.

TIP: The koftas are cooked through when they are no longer pink inside.

While the koftas are cooking, add the tomato, baby spinach and parsley to the cooked couscous and stir to combine. Add a squeeze of lemon juice and season to taste.