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!
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 conflict 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.
Baby Plum Tomatoes
Greek Style Natural Yoghurt(ContainsMilk)
Panko Breadcrumbs(ContainsCereals containing Gluten)
Chicken Stock Powder
Couscous(ContainsCereals containing Gluten)
Olive Oil for the dressing
Water for the Couscous
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.
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.
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.
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.
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.
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!