Recipe

Middle-eastern beef with herb couscous

Hearty and fragrant, this Middle-eastern flavoured beef with couscous will be sure to satisfy.

  • 40 mins cooking
  • Serves 4
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Its the meal that keeps on giving - this recipe is a two for one meal that can be made into Middle-eastern beef fillo cigars from our cookbook Food for the Soul.

Ingredients

Middle Eastern beef
  • 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
  • 1 kilograms minced beef
  • 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
  • 100 grams (3 ounces) fetta, crumbled
  • ½ cup loosely packed micro herbs
Yoghurt sauce
  • 1 cup (280g) greek yoghurt
  • 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

Method

  • 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 softened. Remove from pan.
  • 2
    Cook beef 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 Middle-eastern beef fillo cigars recipe; cover, refrigerate. Cover 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 Middle-eastern beef fillo cigars recipe; 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
Parsley oil
  • 7
    Stir ingredients in a small bowl; season.

Notes

The beef mixture is suitable to freeze for up to 1 month at the end of step 2.

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