Spiced beef kofta
Ready in around 20 mins
- Energy: 2526kj (604Kcal)
- Protein: 51g
- Carbohydrate: 57g
- Fat: 17g
- Contains: Gluten, Milk, Sesame
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BEFORE COOKING:
Bring a pot of salted water to the boil over a medium-high heat.
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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.
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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.
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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.
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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.
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- 1 pack of spiced beef mince
- 1 pack of pearl couscous
- 1 pot of babaganoush
- 1 pot of Harissa yogurt
- 1 bag of baby leaves
- 1 bag of cherry tomatoes
- 1 pack of mint
- 1 cucumber
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