Spiced beef kofta

Name: Spiced beef kofta
Cook time: 20 min
Yield: 2
Cuisine: Tripoli, Libya

with tabbouleh, smoky babaganoush and harissa yoghurt

Ready in around 20 mins

RECIPE FACT:

Sometimes Tripoli is referred to or known as 'Tripoli-of-the-West', to help distinguish it from its older Phoenician sister city, Tripoli, Lebanon.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Bring a pot of salted water to the boil over a medium-high heat.
1. TO COOK THE PEARL COUSCOUS:

Place the pearl couscous into the pot of boiling water and cook for 15 mins, stirring a few times. Drain the pearl couscous into a colander and spread out on a large plate to cool, drizzle with a little oil to prevent it from sticking together.
2. TO MAKE THE TABBOULEH:

Cut the cherry tomatoes in half and using ½ of the cucumber cut into 1 cm cubes then roughly chop the mint leaves. Place tomato, cucumber, mint and baby leaves into a serving bowl and toss to mix well. Just before serving stir in the cooled pearl couscous and season with salt and pepper to taste.
3. TO COOK THE KOFTAS:

Remove the spiced beef mince from its packaging and season with salt. Dampen your hands and form the mince into 6 evenly sized sausage shapes about 4 cm long. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the koftas and cook for 5-7 mins turning regularly to cook evenly and lightly brown on the outside.
TO SERVE:

Open the babaganoush and stir well with a spoon. Dollop and spread the babaganoush on each plate and drizzle with a little olive oil. Spoon over tabbouleh then top with the koftas and a dollop of harissa yoghurt.