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Spiced beef kofta

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:
  • Energy: 2526kj (604Kcal)
  • Protein: 51g
  • Carbohydrate: 57g
  • Fat: 17g
  • Contains: Gluten, Milk, Sesame
Serving Amount:
Serves 4 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 cut the cucumber 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.

Ingredients In your box:
  • 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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