Beef kofta balls with minted yoghurt and couscous

This Middle Eastern-inspired dinner is one of the recipes in our October 1 weekly meal planner, created in partnership with New World.

We divided the kofta mix in half to serve two and froze the rest for another time. Take leftover couscous, tomato and cucumber salad and minted yoghurt for lunch the next day with any leftover kofta balls (you could cook all of the kofta mix rather than freezing half) or add some feta or halloumi and/or nuts for protein.

The kofta mix can be made up to four days ahead. Roll into balls and store in the fridge.

Ingredients

600 g	Beef mince (Main)
½ tsp	Salt
¼ tsp	Ground black pepper
2 tsp	Ground cumin
1 tsp	Ground allspice
2 Tbsp	Breadcrumbs
1	Egg, beaten

Directions

1. Mix the mince, salt, pepper, cumin, allspice, breadcrumbs and egg together well. Sit covered in the fridge for at least 30 minutes for the flavours to develop. Divide the mixture and freeze half for another time.
2. Roll into golf ball-sized balls. You should get 10-12.
3. Fry kofta balls in a little oil until brown and just cooked through.
4. Serve on steamed couscous with minted yoghurt and tomato and cucumber salad (see below).

Minted yoghurt

Stir 1 Tbsp lemon juice, the zest of ½ lemon and 1 Tbsp chopped mint through ¾ cup natural yoghurt.

Tomato and cucumber salad

Mix 8 small chopped tomatoes, ½ telegraph cucumber, diced, ¼ cup chopped herbs with the juice of ½ lemon and 1 Tbsp extra virgin olive oil.

How to steam couscous

Makes enough for 4 generous servings. The couscous can be steamed up to four days ahead and stored covered in the fridge. Heat in the microwave or steam over boiling water for a few minutes before serving.

1. Bring 1½ cups chicken stock to the boil.
2. Add 20g butter and stir to melt.
3. Place 1¼ cups Pams couscous in a bowl.
4. Pour over hot stock, mix with a fork, cover and leave to steam for 5 minutes.
5. Fluff with a fork to serve.