HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHerby Beef Koftas
Herby Beef Koftas

Herby Beef Koftas

with Nutty Couscous

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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:EggsGlutenTree NutsMilk

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bunch


2 clove


1 unit


1 unit


1 unit


1 packet

beef mince

2 sachet

Middle Eastern spice blend

¼ packet

fine breadcrumbs

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

½ cube

vegetable stock powder

1 packet


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

1 packet

slivered almonds

(ContainsTree Nuts)

¼ block

feta cheese


1 packet


1 tub

Greek-style yoghurt


Not included in your delivery

olive oil

1 unit



½ tsp


1 cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3280 kJ
Fat30.6 g
of which saturates11.4 g
Carbohydrate70.9 g
of which sugars18.6 g
Dietary Fibre0 g
Protein52.6 g
Cholesterol0 mg
Sodium802 mg
Utensilsarrow down iconarrow down icon
Chopping board
Medium Bowl
Medium Pan
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Finely chop the garlic (or use a garlic press). Finely chop the parsley leaves. Finely chop the cucumber and tomato. Zest the lemon to get a pinch. Cut the lemon into wedges.


In a medium bowl, combine the garlic, beef mince, Middle Eastern spice blend, egg, fine breadcrumbs (see ingredients list), salt (see ingredients list) and 1/2 the parsley. Using damp hands, roll the beef mixture into koftas about 8cm long and 2.5cm thick (you should get 3 koftas per person.)


In a medium saucepan, bring the water (see ingredients list) and the crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) 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 for 5 minutes, or until the water has absorbed.


While the couscous is cooking, heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, for 3-4 minutes, or until golden. Transfer to a small bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the beef koftas and cook, turning, for 2-3 minutes, or until browned all over. Reduce the heat to medium and cook for a further 6-7 minutes, or until cooked through. TIP: The koftas are cooked when they are no longer pink inside.


In a large bowl, combine the cucumber, tomato and remaining parsley. Crumble in the feta (see ingredients list). Drizzle with olive oil (2 tsp for 2 people / 1 tbs for 4 people), season with a pinch of salt and pepper and toss to coat.

Fluff up the couscous with a fork and stir through the toasted slivered almonds. Season with a pinch of salt and pepper and stir to combine.


Divide the nutty couscous, beef koftas and salad between plates. Dollop the Greek yoghurt over the koftas and serve with lemon wedges. TIP: Lemon juice adds a fresh, zesty flavour to the dish, and serving with wedges lets everyone customise their meal!