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Herby Beef Koftas

Herby Beef Koftas

with Jewelled Couscous & Yoghurt

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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.

Allergens:EggsGlutenMilk

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 bunch

parsley

2 clove

garlic

1 bag

baby spinach leaves

1 unit

tomato

1 unit

lemon

1 packet

beef mince

1 sachet

chermoula spice blend

½ packet

fine breadcrumbs

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

1 sachet

vegetable stock powder

1 packet

couscous

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

1 packet

currants

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

1 packet

feta cheese

(ContainsMilk)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

1 unit

egg

(ContainsEggs)

½ tsp

salt

1 cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3150 kJ
Fat31.3 g
of which saturates11.2 g
Carbohydrate60.1 g
of which sugars17 g
Dietary Fibre0 g
Protein53.8 g
Cholesterol0 mg
Sodium1730 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide the jewelled couscous, herby beef koftas and salad between plates. Dollop the yoghurt over the koftas and serve with the lemon wedges.