While beef in the Mediterranean diet should be consumed rarely, 2-3 times a month, couscous on the other hand belongs to the daily consumption category. In this quick recipe we combine the two provide a delicious combination.
The recipe provided below serves 4 people and it has preparation time of 5 minutes, mins, plus 15 mins of soaking time and 5 mins of chilling time. The cook time is 12-15 mins depending on your liking.
Moroccan beef kofta with fruity couscous
1.1 lbs of minced meat
4 tbsp of Moroccan style tagine paste
2 cloves of garlic, finely chopped
0.1 lbs of fresh white bread, whizzed into fine breadcrumbs
0.45 lbs couscous
14 oz chicken or vegetable stock, hot
0.2 lbs of dried apricots, chopped
0.1 lbs flaked toasted almonds
2 tbsp washed and chopped fresh mint
a bowl of Tzatziki ( Greek Mediterranean food )
- Put 8 wooden skewers into water and soak for at least 15 mins to prevent them from burning
- Meanwhile, put the minced meat in a large bowl along with 3 tbsp of the tagine paste and the garlic and breadcrumbs. Season well and mix thoroughly to combine
- Divide the mixture into 8 balls. Using your hands, work each ball into a sausage shape around each of the skewers. Chill the skewers in the fridge for 5 mins so as to firm up
- Preheat the grill to high. Place the skewers under the hot grill for 12-15 mins and grill, rotating every 3-4 mins until they are crispy on the outside and cooked through.
- Meanwhile, put the couscous and the remaining tagine paste into a large bowl. Pour over the hot stock and stir briefly. Cover with clingfilm and set aside for 10 mins until the stock has been absorbed. Fluff up the grains with a form and stir in the apricots, almonds and mint.
- Divide the skewers between plates and serve with couscous and a tablespoon of the tzatziki on the site.