Beef kofta with chickpea couscous
1 medium, chopped
Fresh flat-leaf parsley
Lean beef mince
2 clove(s), crushed
99% fat-free plain yoghurt
1 tub(s), (200g)
¾ cup(s), (200g)
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
1 small, trimmed, thinly sliced
2 individual, trimmed, thinly sliced
1 medium, thinly sliced
¼ cup(s), coarsely chopped
- 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.
- 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.
- 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.
- 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.