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Beef Kotfas with Vegetable Couscous

This evening, I’ve mostly been in the kitchen watching movies and chopping stuff.  The end result of the was somewhat surprising – who knew that Bond would win it on the flop?! In between all that surprise, I made some beef koftas with mixed vegetable couscous and a tangy tomato salsa.

For this, you’ll need the following: beef mince, fresh mint, coriander, cumin, garlic, olive oil, tomato, 1/2 a chili, lime juice, courgette, red pepper, 2 cups of plain couscous. You’ll also need a few skewers, either wooden or metal ( if wooden make sure you soak them in water for 10 mins to stop them burning!).   Before you start, turn on the oven to 200C in preparation for the beef.


Beef koftas – in a mortar & pestle,  crush a teaspoon of cumin and coriander seed with a couple of peppercorns.  Mix your spices with the beef and season with salt and pepper –  give it a small squeeze of lime juice, throw in a handful of mint and coriander and pop in the fridge for a few moments while you prep the other elements. When the couscous is soaking up the water, bring your beef out of the fridge and roll in finger sized sausages, squeezing out any excess juice.  Skewer the middle of the beef and place on a baking tray – place them in the middle of the oven for around 10 minutes until crisp on the outside but moist in the middle.

Tomato salsa – Finely chop the flesh of a tomato, discarding the seeds and throw in a bowl with some coriander, salt, pepper, 1/2 shredded chili, lime juice and zest.  Done.  Leave it in the fridge until the ready to serve.

Couscous – dice the flesh of another tomato, half a small courgette and a 1/4 pepper (any color – i went with yellow for aethetics).  Put your veg in a bowl with 2 cups of couscous,  pour over 2 cups of boiling  salted water and mix in a good knob of butter.  Keep an eye on it and keep stirring for 10 mins until fluffy and soft.

Arrange the bits on the plate with a drizzle of greek yoghurt and a few herbs.  Hey presto, voila, done.