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Beef Koftas & Tabbouleh Couscous

Beef Koftas & Tabbouleh Couscous

with Hummus & Flaked Almonds

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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.

Allergens:MilkGlutenEggsTree NutsSesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

carrot

2 clove

garlic

1 sachet

chicken-style stock powder

1 packet

couscous

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

½ packet

currants

(May be presentPeanuts, Tree Nuts, Sesame, Milk, Soy, Gluten)

1 unit

tomato

1 bag

baby spinach leaves

1 bunch

parsley

1 packet

beef mince

1 sachet

chermoula spice blend

½ packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

flaked almonds

(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)

1 packet

hummus

(ContainsSesameMay be presentTree Nuts)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

¾ cup

water

1 unit

egg

(ContainsEggs)

½ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3160 kJ
Fat32.7 g
of which saturates12.9 g
Carbohydrate63.9 g
of which sugars19.8 g
Dietary Fibre0 g
Protein48.5 g
Cholesterol0 mg
Sodium1130 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

While the couscous is cooking, finely chop the tomato. Roughly chop the baby spinach leaves and parsley leaves (reserve some leaves for garnish!).

3

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.

4

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.

5

While the koftas are cooking, add the tomato, baby spinach and parsley to the cooked couscous and stir to combine. Season to taste.

6

Divide the couscous tabbouleh between plates and top with the beef koftas. Serve with the hummus. Garnish with the toasted almonds and reserved parsley.