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 yoghurt, 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)
Grate the carrot. Finely chop the garlic. In a medium saucepan, melt the butter over a medium-high heat. Cook the carrot, 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) and a drizzle of olive oil and 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.
While the couscous is cooking, finely chop the tomato and cucumber. Roughly chop the baby spinach leaves. 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.
Heat a large frying pan over a medium-high heat. Toast the flaked almonds, 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, cucumber and baby spinach to the cooked couscous and stir to combine. Add a squeeze of lemon juice and season to taste.
Divide the couscous tabbouleh between plates and top with the beef koftas. Drizzle over the lemon yoghurt. Garnish with the toasted almonds. Serve with any remaining lemon wedges.