Beef kofta with chickpea couscous
6
Points®
Total time: 45 min • Prep: 35 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Enjoy the flavours of the Middle East with these traditional beef skewers.
Ingredients
Brown onion
1 medium, chopped
Fresh coriander
¼ cup(s)
Fresh flat-leaf parsley
⅓ cup(s)
Lean beef mince, raw
450 g
Garlic
2 clove(s), crushed
Ground cumin
2 tsp
Olive oil
2 tsp
99% fat-free, plain or natural yoghurt, unsweetened
1 tub(s), (200g)
Fresh mint
2 tbs
Dry couscous
¾ cup(s), (200g)
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Rocket
2 cup(s)
Fennel
1 small, trimmed, thinly sliced
Celery
2 stick(s), trimmed, thinly sliced
Green capsicum
1 medium, thinly sliced
Walnuts
¼ cup(s), coarsely chopped
Balsamic vinegar
2 tbs
Instructions
1
Process onion, coriander and parsley in a food processor until finely chopped. Add mince, garlic and cumin and pulse until combined. Using heaped tablespoons, shape mince mixture into 16 oval patties. Thread patties onto skewers (see tip), forming a 6cm-long sausage shape. Place skewers on a baking tray and drizzle with oil. Turn to coat.
2
Preheat a chargrill or barbecue over medium-high heat. Cook skewers, turning, for 6–8 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm.
3
Meanwhile, combine yogurt and chopped mint in a small bowl. Place couscous in a heatproof bowl. Add 1 cup boiling water. Stir, cover, then stand for 5 minutes or until liquid is absorbed. Add chickpeas and fluff with a fork to separate grains. Season with salt and freshly ground black pepper.
4
Place rocket, fennel, celery, capsicum, walnuts and vinegar in a large bowl. Toss to combine. Serve kofta with mint yogurt, chickpea cousous, rocket salad and extra mint.
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