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Beef Koftas & Tabbouleh Couscous for Dinner

Beef Koftas & Tabbouleh Couscous for Dinner

with Beef Kofta & Roast Veggie Rice Bowl for Lunch

Dinner to lunch
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Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day. Make your own beef koftas, then serve them with tabbouleh couscous for dinner and with roast veggies and rice for lunch. Extra delicious!

The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2850kJ Energy, 24.0g Fat, 9.0g Saturated Fat, 63.2g Carbohydrate, 16.0g Sugars, 49.0g Protein, 779mg Sodium.

Allergens:GlutenTree NutsEggsSesameMilk

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 Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

courgette

1 packet

peeled & chopped pumpkin

1 sachet

chicken-style stock powder

1 packet

couscous

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

1 packet

currants

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

1 bunch

mint

1 packet

beef mince

1 sachet

chermoula spice blend

1 packet

pine nuts

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

1 packet

fine breadcrumbs

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

1

tomato

1

cucumber

1 bag

baby spinach leaves

1 bunch

parsley

1

lemon

½ packet

hummus

(ContainsSesameMay be presentTree Nuts)

1 packet

microwavable basmati rice

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

¾ cup

water

2

eggs

(ContainsEggs)

½ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2960 kJ
Fat28.5 g
of which saturates7.4 g
Carbohydrate63.4 g
of which sugars14.9 g
Dietary Fibre0 g
Protein45.7 g
Cholesterol0 mg
Sodium890 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Large Pan
Lid
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 220°C/200°C fan-forced. Cut the courgette into 2cm chunks. Place the courgette and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. Set aside until you're ready to make lunch.

2

While the veggies are roasting, add the water and chicken-style stock powder to a large saucepan and bring to the boil. Add the couscous, currants and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside to cool slightly, uncovered.

3

While the couscous is cooking, pick the mint leaves and finely chop. In a large bowl, combine the beef mince, mint, chermoula spice blend (see ingredients), pine nuts, eggs, fine breadcrumbs (see ingredients) and the salt. Season with pepper. Roll the beef mixture into koftas (about 6cm long and 2.5cm thick). You should get about 3 koftas per person. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the koftas and cook, turning, until browned and cooked through, 11-12 minutes. Set aside two portions of the beef koftas for lunch. TIP: The koftas are cooked when they are no longer pink inside.

4

While the koftas are cooking, finely chop the tomato and cucumber. Roughly chop the baby spinach leaves. Roughly chop the parsley leaves (reserve some leaves for garnish!). Halve the lemon. In a small bowl, add the hummus (see ingredients) and a dash of water. Season to taste and mix well. Set aside. Just before serving, add the tomato, cucumber, parsley, 1/2 the baby spinach and a squeeze of lemon juice to the couscous and stir to combine. Season to taste.

5

Divide the couscous tabbouleh between plates and top with the remaining beef koftas. Serve with the hummus dressing and garnish with the reserved parsley.

6

When you're ready to make lunch, slice the remaining lemon into wedges. Divide the roasted courgette, pumpkin, microwavable basmati rice (no need to heat it!) and remaining baby spinach between two microwave-safe containers. Top with the reserved beef koftas and the lemon wedges. Pack a packet of yoghurt separately. Refrigerate. At lunch, remove the lemon and heat the beef kofta and roast veggie rice bowl in the microwave until piping hot, 2-3 minutes. Season to taste. Serve with lemon wedges and yoghurt.