Beef Kofta with Couscous

Mix and shape the kofta

In a large bowl, combine the ground beef, grated onion, cumin, coriander, salt, and pepper. Mix well with your hands until everything is evenly incorporated — don't overwork it or the kofta can turn dense. Divide the mixture into 8 equal portions and roll each into a short, oval sausage shape about 10 cm long. Place on a plate and refrigerate for 5 minutes while you prep the rest — this helps them hold their shape during cooking.

Prepare the couscous

Place the couscous in a heatproof bowl and pour the boiling water over it. Stir briefly, cover tightly with a plate or cling film, and leave to steam for 5 minutes. Once absorbed, uncover and fluff with a fork to separate the grains. Drizzle with a little olive oil, season with a pinch of salt, and fold through the chopped parsley.

Make the salad

Toss the diced cucumber and tomato together in a small bowl. Season lightly with salt and a drizzle of olive oil if you like, and set aside.

Cook the kofta

Heat the olive oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering. Add the kofta in a single layer, leaving space between each one. Cook for 3–4 minutes per side, turning once or twice, until deeply browned on the outside and cooked through with no pink remaining — about 10–12 minutes total. Work in batches if needed to avoid crowding the pan.

Serve

Spoon the herbed couscous onto plates, top with the kofta, and serve the cucumber-tomato salad alongside. A dollop of yogurt or a squeeze of lemon makes a great finishing touch.