We've turned this couscous salad recipe into a mouth-watering meal with the addition of Moroccan-inspired beef kofta.
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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.
Meanwhile, cook the couscous in a saucepan of boiling water for 10 mins or until just tender. Refresh under cold water. Drain well.
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.
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.
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.
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.