Moroccan Beef Kefta with Couscous
One portion, 18 minutes, and only 9 minutes of chopping. Roughly £1.70 a portion. Expect a bit of heat.
Per portion
Calories from protein 21%, carbs 27%, fat 52%. Estimated from the ingredients.
Roughly £1.70 a portion.
Method
- 1
Bring the stock to the boil in a small pan (or make it up with just-boiled water from the kettle). Pour it over the couscous, cover and leave for 5 minutes, then fluff with a fork.
- 2
Mix the mince with ¼ tsp salt, the garlic, cumin, paprika, chilli flakes and half the coriander, and shape into small oval koftas.
- 3
Heat the oil in a frying pan over medium-high heat and fry the koftas for 7–8 minutes, turning, until browned and cooked through with no pink in the middle.
- 4
Serve over the couscous, scattered with the rest of the coriander and the lemon squeezed over.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/moroccan-beef-kefta-with-couscous/
