Beef Koftas

Pop the panko breadcrumbs into a bowl. Add half the harissa and garlic, season with salt and pepper. Add the beef mince. Mix with your hands until combined and shape into 4 sausage shapes per person. Flatten to make koftas. Pop on a plate and put in the fridge until ready to cook. IMPORTANT: Wash your hands and equipment after handling raw meat.

Heat a splash of oil in a medium saucepan over a medium heat. When hot, add the onion and pepper and cook until soft and starting to brown, 5-6 mins. Once softened, add the remaining garlic and cook for 1 minute. Stir in the chicken stock paste and water (see ingredients for amount). Bring to a boil, remove from the heat, stir in the couscous and pop a lid on the pan. Remove from the heat. Leave to the side for 8-10 mins or until ready to serve.

Meanwhile, place the koftas on a baking tray, drizzle with oil and roast in your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle. Meanwhile, pick the mint leaves from their stalks (discard the stalks) and finely chop. Halve the baby plum tomatoes and put them in a bowl. Mix the yogurt with the remaining harissa paste and set side.

Once cooked, fluff the couscous with a fork. Add the lemon zest, half the mint and a squeeze of lemon juice. Taste and season with salt and pepper if needed. Add the remaining mint to the bowl with the baby plum tomatoes and oil (see ingredients for amounts). Season with salt and pepper.