Couscous is a great side that loves to soak up flavour. We’re jazzing it up tonight with flavourful stock, lemon zest and currants so it truly holds its own against these Middle Eastern-inspired beef and parsley koftas.
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baby spinach leaves
chermoula spice blend
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
vegetable stock powder
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
currants(May be presentPeanuts, Tree Nuts, Sesame, Milk, Soy, Gluten)
Finely chop the garlic (or use a garlic press). Finely chop the parsley leaves. Roughly chop the baby spinach leaves and tomato. Zest the lemon to get a pinch, then slice into wedges.
In a medium bowl, combine the garlic, beef mince, chermoula spice blend, egg, fine breadcrumbs (see ingredients list), the salt and 1/2 the parsley. Using damp hands, roll the beef mixture into koftas about 8cm long and 2.5cm thick. You should get about 3 koftas per person.
In a medium saucepan, bring the water and vegetable stock to the boil. Add the couscous, currants, lemon zest and a drizzle of olive oil and stir to combine. Cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes.
While the couscous is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the beef koftas and cook, turning, until browned all over, 2-3 minutes. Reduce the heat to medium and cook until cooked through, 6-7 minutes.
TIP: The koftas are cooked when they are no longer pink inside.
While the koftas are cooking, combine the baby spinach, tomato and remaining parsley in a large bowl. Crumble in the feta. Drizzle with olive oil (2 tsp for 2 people / 4 tsp for 4 people), season with a pinch of salt and pepper and toss to coat. Fluff up the couscous with a fork. Season with a pinch of salt and pepper and stir to combine.
Divide the jewelled couscous, herby beef koftas and salad between plates. Dollop the yoghurt over the koftas and serve with the lemon wedges.