Beef Koftas & Tabbouleh Couscous for Dinner

While the veggies are roasting, add the water and chicken-style stock powder to a large saucepan 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 all the water is absorbed, 5 minutes. Fluff up with a fork and set aside to cool slightly, uncovered.

While the couscous is cooking, pick the mint leaves and finely chop. In a large bowl, combine the beef mince, mint, chermoula spice blend (see ingredients), pine nuts, eggs, fine breadcrumbs (see ingredients) and the salt. Season with pepper. Roll the beef mixture into koftas (about 6cm long and 2.5cm thick). You should get about 3 koftas per person. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the koftas and cook, turning, until browned and cooked through, 11-12 minutes. Set aside two portions of the beef koftas for lunch. TIP: The koftas are cooked when they are no longer pink inside.

While the koftas are cooking, finely chop the tomato and cucumber. Roughly chop the baby spinach leaves. Roughly chop the parsley leaves (reserve some leaves for garnish!). Halve the lemon. In a small bowl, add the hummus (see ingredients) and a dash of water. Season to taste and mix well. Set aside. Just before serving, add the tomato, cucumber, parsley, 1/2 the baby spinach 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 remaining beef koftas. Serve with the hummus dressing and garnish with the reserved parsley.