Chargrilled Chermoula Beef Koftas
with Barbecued Broccoli Couscous & Lemon Yoghurt
- Gluten(Wheat)
- Eggs
- Milk
Fire up the grill for these chermoula beef koftas, a smokey, savoury twist on classic BBQ fare! The koftas bring a rich, aromatic flavour that pairs perfectly with the crunch of charred broccoli tossed in light, fluffy couscous. Finished with a dollop of zesty lemon yoghurt, this dish is sure to please.
Ingredients
1 packet
broccoli florets
½
lemon
1 packet
pork mince
1 sachet
chermoula spice blend
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
couscous
(Contains: Gluten(Wheat); )
1 sachet
Chicken-Style Stock Powder
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
1
egg
(Contains: Eggs; )
¾ cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Preheat BBQ to high heat. Cut any larger broccoli florets in half. Zest lemon to get a pinch and halve. • In a medium bowl, combine broccoli and a drizzle of olive oil, then season with salt and pepper. • In a second medium bowl, combine beef mince, chermoula spice blend, fine breadcrumbs and the egg. • Using damp hands, roll beef mixture into koftas about 8cm long and 2.5cm thick (3 per person).
• In a large medium bowl, add couscous and chicken-style stock powder. • Add the boiling water (see ingredients) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.
• When BBQ is hot, grill koftas on flat plate, turning occasionally, until cooked through and slightly charred, 8-10 mins.
NO BBQ? Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook koftas until just cooked through, 10-12 mins.
• Meanwhile, grill broccoli, turning occasionally, until tender, 5-6 minutes. • Grill lemon, cut side down, until charred, 2-3 minutes.
No BBQ? Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook broccoli, tossing occasionally, until tender, 6-8 minutes. No BBQ? Heat a large frying pan over high heat and cook lemon, cut side down, until charred, 1-2 minutes.
• In a small bowl, combine Greek-style yoghurt and lemon zest. • To the bowl with the couscous, add broccoli, mixed salad leaves, a generous squeeze of charred lemon juice and a drizzle of olive oil. Season to taste.
• Divide charred broccoli couscous between bowls. Top with chermoula beef kofta. • Dollop over lemon yoghurt. Enjoy!
