Beef koftas with cauli tabbouleh & harissa sauce
These juicy beef koftas are spiced with cumin seeds, which aid digestion, and are served alongside cauli rice studded with potassium rich pistachios.
- 300 g organic beef mince
- 200 g cauli rice
- 1 roasted red peppers
- 2 tsp cumin seeds
- 1/2 lemon
- 15 g pistachios (nuts)
- 2 garlic cloves
- handful fresh parsley
- 30 g creamed coconut
- 2 tsp harissa
- Sea salt & black pepper
- Coconut oil / olive oil
- Finely chop the parsley. In a bowl mix together the beef mince with half of the parsley and half of the cumin seeds. Season generously. To make the koftas, form the mix into 8 small sausage shapes about 2cm thick.
- Heat a frying pan with 1 tsp oil on a medium-high heat and fry the beef koftas for 15 mins, turning occasionally, until golden brown and cooked through.
- Meanwhile, finely chop the garlic and roughly chop the roasted peppers. Boil a kettle.
- Heat a medium-sized pan with 1 tsp oil, add the garlic and remaining cumin seeds for 1 min, then add the roasted peppers for 2 mins. Then add the cauli-rice with 1 tbsp water and cook for 5 mins. Stir through the pistachios, juice from the lemon and remaining chopped parsley.
- In a bowl, dissolve the creamed coconut in 30ml water and stir through the harissa paste.
- Serve the beef koftas on a bed of the cauli tabbouleh and drizzle over the harissa coconut sauce.