Harissa Beef Koftas
with Zesty Mint Couscous and Harissa Yogurt
These Harissa Beef Koftas are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
Bell Pepper
(May contain Celery)
½
Lemon
1
Garlic Clove
1
Mint
50
Harissa Paste
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
British Beef Mince
110
Couscous
(Contains Cereals containing gluten May contain Soya)
10
Chicken Stock Paste
75
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
2
Water for the Breadcrumbs
½
Oil for Cooking
220
Water for the Couscous
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.
Zest and halve the lemon. Peel and grate the garlic (or use a garlic press). Pick the mint leaves from their stalks and roughly chop (discard the stalks).
In a large bowl, combine half the harissa and the garlic, panko breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.
Season with pepper and mix together with your hands.
Shape into mini sausage shapes, 4 per person. Flatten to make koftas, then pop onto a baking tray and set aside. IMPORTANT: Wash your hands and equipment after handling raw mince.
Heat the oil (see pantry for amount) in a deep saucepan on medium heat.
Once the oil is hot, add the pepper and fry until just soft, 3-4 mins. Continue to stir while it cooks.
Once softened, add the remaining garlic and cook for 1 min.
Stir the couscous with the veg until coated, 1 min.
Add the water for the couscous (see pantry for amount) and chicken stock paste to the pan.
Bring to a boil, then remove from the heat and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.
While the couscous cooks, bake the koftas on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
In the meantime, mix the yoghurt with the remaining harissa paste and set aside.
Once cooked, fluff the couscous with a fork. Add the lemon zest, mint and a squeeze of lemon juice. Taste and season with salt and pepper if needed.
Share the couscous between your plates and top with the beef koftas.
Dollop over the harissa yoghurt to finish.
Enjoy!
