Beef koftas with herb couscous

Regular readers are already aware of my love for harissa and couscous, so the fact that I’ve made this recipe should be a surprise to no one. These koftas are made with beef, rather than the usual lamb, which makes the dish cheaper but no less tasty.

You could also shape the koftas around a metal kebab skewer and throw them on the barbecue, assuming we have the weather for it. We can’t complain at the moment, the weather in Manchester at the moment actually resembles summer!

As always, fresh herbs are key here for flavour. . My presentation skills are, as usual, dreadful. However, I promise this tastes great and is a quick and easy midweek meal to make in the summer.

This is also diabetes friendly, as it’s quite low carb at 25g per portion.

Beef koftas with herb couscous
Beef koftas with herb couscous

Recipe from Delicious Magazine

  • Serves 4
  • Cals pp: 450
  • Carbs pp: 25g
  • 500g British beef mince
  • Large handful of fresh parsley, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 200g couscous
  • 2 tbsp olive oil, plus extra to drizzle
  • 1-2 tsp harissa to taste
  • Large handful of fresh coriander leaves, chopped
  • Greek yogurt to serve
  1. Mix the mince with half the parsley, the garlic, ground coriander and cumin, then season generously. Roll into 12 sausage shapes, cover and chill. Put the couscous in a bowl, pour over boiling water to just cover (about 300ml), season generously and cover with cling film. Leave for 5-10 minutes, then fluff with a fork and add a drizzle of olive oil.
  2. Meanwhile, heat the 2 tbsp oil in a large frying pan. When hot, cook the koftas, turning occasionally, for 6-7 minutes, until crisp and cooked through. Remove to kitchen paper.
  3. Stir the harissa into the couscous, then add the remaining parsley and the coriander and check the seasoning. Serve the koftas on the couscous with a dollop of Greek yogurt.