MID­DLE-EASTERN BEEF WITH HERB COUS­COUS

PREP + COOK TIME 40 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Family Favourites Make Ahead -

2 ta­ble­spoons ex­tra vir­gin olive oil 1 medium brown onion (150g),

chopped finely

2 cloves gar­lic, chopped finely 1 ta­ble­spoon ba­harat spice mix 1 tea­spoon ground all­spice

1kg beef mince

½ cup (125ml) chicken stock 2 tea­spoons finely grated lemon rind 2 ta­ble­spoons lemon juice

1 cup loosely packed fresh co­rian­der

leaves, chopped

2 cups (400g) cous­cous

2 cups (500ml) boil­ing wa­ter

1 cup loosely packed fresh flat−leaf

pars­ley leaves, chopped

100g fetta, crum­bled

½ cup loosely packed fresh mi­cro herbs

YO­GHURT SAUCE

1 cup (280g) Jalna Lac­tose Free

Yoghourt

½ tea­spoon ba­harat spice mix 1 ta­ble­spoon lemon juice 2 ta­ble­spoons finely chopped

fresh mint

PARS­LEY OIL

2 ta­ble­spoons ex­tra vir­gin olive oil 1 ta­ble­spoon finely chopped fresh

flat−leaf pars­ley

1 ta­ble­spoon lemon juice

1 Heat half the oil in a large non−stick fry­ing pan over medium heat; cook onion, gar­lic and spices, stir­ring, for 5 min­utes or un­til onion is soft. Re­move from pan. 2 Cook beef mince in same pan, in batches, stir­ring, to break up any lumps, for 7 min­utes or un­til browned and crisp. Re­turn onion mix­ture to pan; add stock. Cook, stir­ring, for 5 min­utes or un­til liq­uid is re­duced. Stir in rind, juice and half the co­rian­der; sea­son. Re­move from heat. Re­serve 2 cups (400g) of the beef mix­ture for to­mor­row’s din­ner, Mid­dle−eastern Beef Filo Cigars (Recipe 2, right). Cover, re­frig­er­ate. Cover the beef mix­ture in pan to keep warm.

3 Place cous­cous and re­main­ing oil in a large heat­proof bowl with the boil­ing wa­ter. Cover; stand for 5 min­utes or un­til wa­ter is ab­sorbed. Fluff with a fork; sea­son. Stir in pars­ley and re­main­ing co­rian­der. Re­serve 1 cup (150g) of the herb cous­cous for Recipe 2, right. Cover, re­frig­er­ate.

4 Mean­while, make yo­ghurt sauce and pars­ley oil.

5 Serve beef mix­ture on cous­cous; top with fetta, yo­ghurt sauce and herbs. Driz­zle with pars­ley oil.

YO­GHURT SAUCE

Stir in­gre­di­ents in a small bowl; sea­son. Re­serve ½ cup (140g) of the sauce for Recipe 2. Cover, re­frig­er­ate.

PARS­LEY OIL

Stir in­gre­di­ents in a small bowl; sea­son.

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