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Photo of Beef kofta with chickpea couscous by WW

Beef kofta with chickpea couscous

Total Time
45 min
35 min
10 min
Enjoy the flavours of the Middle East with these traditional beef skewers.


Brown onion

1 medium, chopped

Fresh coriander

¼ cup(s)

Fresh flat-leaf parsley


Lean beef mince, raw

450 g


2 clove(s), crushed

Ground cumin

2 tsp

Olive oil

2 tsp

99% fat-free plain yoghurt

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)


2 cup(s)

Fennel bulb(s)

1 small, trimmed, thinly sliced


2 stick(s), trimmed, thinly sliced

Green capsicum

1 medium, thinly sliced


¼ cup(s), coarsely chopped

Balsamic vinegar

2 tbs


  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.