topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Herby Beef Koftas

Herby Beef Koftas

with Jewelled Couscous & Yoghurt

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:
Egg
Gluten
Milk

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 Time
DifficultyEasy

Ingredients

Serving amount

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

(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 sachet

vegetable stock powder

1 packet

couscous

(Contains Gluten; )

1 packet

Currants

1 packet

feta cheese

(Contains Milk; May be present Tree Nuts. )

1 packet

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

1 unit

egg

(Contains Egg; )

½ tsp

salt

1 cup

water

sideBannerName

Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories3150 kcal
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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Lid
Medium Pan

Instructions

Get prepped
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.

Roll the beef koftas
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.

Make the couscous
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.

Cook the koftas
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.

Make the salad
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.

Serve up
6

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