Chargrilled Chermoula Pork Koftas
with Barbecued Broccoli Couscous & Lemon Yoghurt
Fire up the grill for these chermoula pork koftas, a smokey, savoury twist on classic BBQ fare! The koftas bring a rich, aromatic flavour that pairs perfectly with the crunch of charred broccoli tossed in light, fluffy couscous. Finished with a dollop of zesty lemon yoghurt, this dish is sure to please. No BBQ? No problem! Just follow the stovetop method.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
broccoli florets
½
lemon
1 packet
pork mince
1 sachet
chermoula spice blend
1 packet
fine breadcrumbs
(Contains Gluten(Wheat); May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
Chicken-Style Stock Powder
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
¾ cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Preheat BBQ to high heat. • Cut any larger broccoli florets in half. • Zest lemon to get a pinch, then halve. • In a medium bowl, combine broccoli and a drizzle of olive oil, then season with salt and pepper. • SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! To a second medium bowl, combine pork mince, chermoula spice blend, fine breadcrumbs and the egg. • Using damp hands, roll pork mixture into koftas about 8cm long and 2.5cm thick (3 per person).
• In a large heatproof bowl, add couscous and chicken-style stock powder. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 2 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.
• When BBQ is hot, grill koftas, turning occasionally, until cooked through and slightly charred, 8-10 minutes.
NO BBQ? Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook koftas until just cooked through, 10-12 minutes.
• Meanwhile, grill broccoli, turning occasionally, until tender, 5-6 minutes. • Grill lemon, cut-side down, until charred, 2-3 minutes.
No BBQ? Return frying pan to medium-high heat with a drizzle of olive oil. Cook broccoli, tossing occasionally, until tender, 6-8 minutes. Transfer to a plate. Increase heat to high, then cook lemon, cut-side down, until charred, 1-2 minutes.
• In a small bowl, combine Greek-style yoghurt and lemon zest. • To the bowl with the couscous, add broccoli, mixed salad leaves, a generous squeeze of charred lemon juice and a drizzle of olive oil. Season to taste.
• Divide charred broccoli couscous between bowls. Top with chermoula pork kofta. • Dollop over lemon yoghurt. Enjoy!