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Herby Beef Koftas

Herby Beef Koftas

with Nutty Couscous

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.


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time


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

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

½ cube

vegetable stock powder

1 packet


(Contains Gluten; )

1 packet

Slivered Almonds

(Contains Almond; )

¼ block

feta cheese

(Contains Milk; May be present Tree Nuts. )

1 packet


1 tub

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

1 unit


(Contains Egg; )

½ tsp


1 cup



Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories3280 kcal
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
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.


Chopping board
Medium Bowl
Medium Pan
Large Non-Stick Pan
Large Bowl


Get prepped

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.

Roll the beef koftas

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.)

Make the couscous

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.

Cook the koftas

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.

Make the salad

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.

Serve up

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!