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 refer to the product label for the most accurate ingredient and allergen information.
Middle Eastern spice blend
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
vegetable stock powder
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
slivered almonds(ContainsTree NutsMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy, Gluten)
currants(May be presentPeanuts, Tree Nuts, Sesame, Milk, Soy, Gluten)
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!