Page 9 - Online Cook Book

MEAT

Beef kefta with green onion couscous

2 pounds ground beef
1 onion, finely chopped
2 cloves garlic, crushed
2 tablespoons lemon juice
1½ teaspoons each ground coriander and cumin
¼ cup toasted pine nuts
2 tablespoons finely chopped fresh mint
1 tablespoon finely chopped fresh coriander (cilantro)
1 egg
2 cups beef stock
2 cups couscous
2 tablespoons butter
2 scallions, thinly sliced

1 Using hands, combine beef, onion, garlic, juice, spices, nuts, herbs and egg in large bowl,
season; roll heaped tablespoons of mixture into balls, thread three balls on each of 12
bamboo skewers. Place kefta skewers on tray, cover; refrigerate 30 minutes.
2 Bring stock to a boil in medium saucepan. Remove from heat, add couscous and butter,
cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.
Stir in scallion; season to taste.
3 Meanwhile, cook kefta in heated oiled grill pan until browned all over and cooked
through.
4 Serve kefta with couscous, accompanied by a bowl of combined yogurt and chopped
cucumber, if desired.

prep + cook time 35 minutes (+ refrigeration) serves 4
tip Soak bamboo skewers in cold water for at least an hour before using to prevent
them from burning during cooking.

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