Name: Beef koftas with green couscous and pistachio nuts
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: ½ large red onion; 750 gm minced beef; 3 garlic cloves, finely grated; 3 tsp ras el hanout (see note); 175 gm broccolini (about 1 bunch); Olive oil, for drizzling; Finely chopped pistachio nuts, Greek-style yoghurt and lemon wedges, to serve; Green couscous; 180 gm instant couscous; 1 garlic clove, finely grated; 2 cups (loosely packed) coarsely chopped herbs, such as mint, coriander and parsley, plus extra to serve; 3 spring onions, thinly sliced; 80 ml (⅓ cup) extra-virgin olive oil; Finely grated rind and juice of 1 lemon; 2 tsp harissa

Cooking these koftas under the grill means minimal clean-up, or barbecue them for a touch more smokiness.

Ingredients

½ large red onion

750 gm minced beef

3 garlic cloves, finely grated

3 tsp ras el hanout (see note)

175 gm broccolini (about 1 bunch)

Olive oil, for drizzling

Finely chopped pistachio nuts, Greek-style yoghurt and lemon wedges, to serve

Green couscous

180 gm instant couscous

1 garlic clove, finely grated

2 cups (loosely packed) coarsely chopped herbs, such as mint, coriander and parsley, plus extra to serve

3 spring onions, thinly sliced

80 ml (⅓ cup) extra-virgin olive oil

Finely grated rind and juice of 1 lemon

2 tsp harissa

Method

1.Finely chop onion in a food processor. Add beef, garlic and ras el hanout, season, and process to a paste (1 minute). With wet hands, roll evenly into 12 small sausages, and refrigerate until required.

2.For green couscous, place couscous in a bowl, add 375ml boiling water, cover with plastic wrap and stand until liquid is absorbed (4-5 minutes). Fluff up with a fork, add remaining ingredients and season to taste.

3.Heat oven grill to high. Drizzle broccolini and koftas with oil, season to taste and grill, turning occasionally, until broccolini is tender and koftas are browned and cooked to your liking (5-6 minutes for medium). Rest koftas for 2-3 minutes.

4.Chop broccolini and toss with couscous, season to taste, transfer to a platter and top with koftas, extra herbs and pistachios. Serve with yoghurt and lemon wedges.

Ras el hanout, a North African spice blend, is available from select supermarkets and delicatessens, and online at herbies.com.au.
Notes

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

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