Beef Koftas
with Couscous, Harissa Yoghurt and Tomato Salad
.
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.
Ingredients
1
Red Onion
1
Bell Pepper
(May contain Celery)
½
Lemon
1
Garlic Clove
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
50
Harissa Paste
240
British Beef Mince
10
Chicken Stock Paste
120
Couscous
(Contains Cereals containing gluten May contain Soya)
1
Mint
125
Baby Plum Tomatoes
75
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
2
Olive Oil for the Dressing
240
Water for the Couscous
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Halve, peel and chop the red onion into small pieces. Halve the pepper and discard the core and seeds. Chop into 1cm sized chunks. Zest and halve the lemon. Peel and grate the garlic (or use a garlic press).
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.
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 along side. Enjoy!
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