- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- High in protein
- High in dietary fibre
- 1 serve veg or fruit
We've turned this couscous salad recipe into a mouth-watering meal with the addition of Moroccan-inspired beef kofta.
- Serves4
- Cook time15 minutes
- Prep time15 minutes, + 30 mins chilling and 5 mins resting time
Ingredients
- 1/2 x 1kg Coles Australian No Added Hormones 3 Star Beef Mince
- 1 tbs Moroccan seasoning
- 1 cup (70g) fresh breadcrumbs (made from day-old bread)
- 1 free-range egg, lightly whisked
- 1/2 cup coarsely chopped mint
- 1 1/2 cups (300g) pearl couscous
- 1 lemon, rind finely grated, juiced
- 1/4 cup (60ml) extra virgin olive oil
- 200g medley Perino tomatoes, sliced
- 4 vine-ripened cherry tomatoes, halved
- 1 Lebanese cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 4 radishes, thinly sliced
- 1 cup mint leaves
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup (140g) Greek-style yoghurt
- 2 tsp sriracha sauce
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the mince, seasoning, breadcrumbs, egg and chopped mint in a bowl. Season. Divide into 16 portions and roll into oval shapes. Place on a plate in the fridge for 30 mins to chill.
Step 2
Meanwhile, cook the couscous in a saucepan of boiling water for 10 mins or until just tender. Refresh under cold water. Drain well.
Step 3
Thread koftas evenly onto 8 soaked bamboo skewers. Heat a frying pan or barbecue flatplate over medium-high heat. Spray skewers with olive oil spray and cook, turning, for 8-10 mins or until golden and cooked through. Set aside for 5 mins to rest.
Step 4
Combine lemon rind, lemon juice and the oil in a small bowl. Season. Place the couscous, combined tomato, cucumber, red onion, radish, mint leaves and parsley in a clean bowl with half the lemon mixture. Toss to combine.
Step 5
Transfer the couscous mixture to a serving platter and top with the skewers. Combine the yoghurt and sriracha sauce in a small serving bowl. Serve the skewers and salad immediately with the yoghurt mixture and remaining lemon mixture.
Recipe tip
SERVE WITH... lemon wedges
COOK. STORE. SAVE.
Make a beef tray bake with the leftover seasoning and yoghurt. Try the recipe at coles.com.au/beeftraybake – it’s another way to use versatile beef mince.
