These koftas are handy parcels of flavour, with tender mince, mild spices and a smattering of almonds to add extra texture. Paired with a veggie-packed couscous tabbouleh and hummus, this is a Middle Eastern feast to remember.
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chicken-style stock powder
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
baby spinach leaves
chermoula spice blend
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
flaked almonds(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)
hummus(ContainsSesameMay be presentTree Nuts)
Grate the carrot (unpeeled). Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter over a medium-high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add 1/2 the garlic and cook, stirring, until fragrant, 1 minute. Add the water and chicken-style stock powder and bring to the boil. Add the couscous, currants (see ingredients list) and a drizzle of olive oil and stir to combine. Cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered.
While the couscous is cooking, finely chop the tomato. Roughly chop the baby spinach leaves and parsley leaves (reserve some leaves for garnish!).
In a large bowl, combine the beef mince, chermoula spice blend, egg, fine breadcrumbs (see ingredients list), the salt and remaining garlic. Season with pepper. Roll the beef mixture into koftas (about 6cm long and 2.5cm thick) and set aside on a plate. You should get 3 koftas per person.
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 plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the koftas and cook, turning regularly, until browned and cooked through, 11-12 minutes. TIP: The koftas are cooked 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. Season to taste.
Divide the couscous tabbouleh between plates and top with the beef koftas. Serve with the hummus. Garnish with the toasted almonds and reserved parsley.