MIDDLE-EASTERN BEEF WITH HERB COUSCOUS
PREP + COOK TIME 40 MINUTES SERVES 4
2 tablespoons extra virgin olive oil 1 medium brown onion (150g),
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
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
1 cup (280g) Jalna Lactose Free
½ teaspoon baharat spice mix 1 tablespoon lemon juice 2 tablespoons finely chopped
2 tablespoons extra virgin olive oil 1 tablespoon finely chopped fresh
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.
Stir ingredients in a small bowl; season. Reserve ½ cup (140g) of the sauce for Recipe 2. Cover, refrigerate.
Stir ingredients in a small bowl; season.