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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 refer to the product label for the most accurate ingredient and allergen information.

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 unit

cucumber

1 unit

tomato

1 unit

lemon

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

couscous

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

1 packet

slivered almonds

(ContainsTree NutsMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy, Gluten)

¼ block

feta cheese

(ContainsMilk)

1 packet

currants

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

1 tub

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)3280 kJ
Fat30.6 g
of which saturates11.4 g
Carbohydrate70.9 g
of which sugars18.6 g
Dietary Fiber0 g
Protein52.6 g
Cholesterol0 mg
Sodium802 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Zester
Medium Bowl
Lid
Medium Pan
Large Non-Stick Pan
Fork
Large Bowl
Spoon
Instructionsarrow up iconarrow up icon
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1

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.

2

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.)

3

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.

4

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.

5

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.

6

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!