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Beef Koftas

Beef Koftas

with Couscous and Harissa Yoghurt

We love good Beef With Couscous & Harissa with Mint and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:
Cereals containing gluten
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

240

Beef Mince

125

Baby Plum Tomatoes

10

Panko Breadcrumbs

1

Chicken Stock Powder

1

Yellow Pepper

1

Garlic Clove

50

Harissa Paste

1

Lemon

120

Couscous

(Contains Cereals containing gluten May contain Soya)

75

Low Fat Natural Yoghurt

(Contains Milk)

1

Mint

1

Red Onion

Not included in your delivery

2

Olive Oil for the Dressing

240

Water for the Couscous

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Nutritional information

Energy (kcal)751 kcal
Energy (kJ)3142 kJ
Fat36 g
of which saturates10 g
Carbohydrate69 g
of which sugars20 g
Protein38 g
Salt1.39 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Zester
Chopping Board
Garlic Press
Grater
Knife
Medium Saucepan
Fork
Plate

Instructions

Prep
1

Halve, peel and chop the onion into small pieces. Halve the pepper and discard the core and seeds. Chop into 1cm sized chunks. Zest and halve the lemon. Pick the mint leaves from the stalks (and discard) and finely chop. Peel and grate the garlic (or use a garlic press). Halve the baby plum tomatoes and put them in a bowl. Mix the yogurt with half of the harissa paste and set side.

Kofta Time
2

Place the beef, panko breadcrumbs, remaining harissa and half the garlic in a bowl. Season with salt and pepper in a bowl. Use your hands to combine thoroughly. Shape into 4 cylinder shaped meatballs per person. IMPORTANT: Wash your hands after handling raw meat.

Cook the Couscous
3

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 powder 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.

Cook the Koftas
4

Meanwhile, heat a splash of oil in a large frying pan on a medium high heat. When hot, add the koftas. Fry, turning frequently, until evenly browned all over, 15-20 mins. Tip: Cook the koftas in batches if necessary to avoid overcrowding the pan. IMPORTANT: The koftas are cooked when no longer pink in the middle.

Season the Couscous
5

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.

Time to Serve
6

Divide the couscous between your plates and top with the beef koftas. Dollop over the harissa yogurt and serve with the tomato and mint salad alongside. Enjoy!