2020 is the year of the traybake! Layers of zucchini, peppers, and shawarma-spiced kofta all get baked to perfection and finished with lemony garlic-hummus sauce and Israeli couscous.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Shawarma Spice Blend
Sweet Bell Pepper
Red Onion, sliced
Beef Broth Concentrate
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. Cover and bring to a boil over high heat. Meanwhile, core then cut the peppers into 1-inch pieces. Slice the zucchini into 1/2-inch rounds. Roughly chop the parsley. Peel, then grate the shallot. Zest, then juice lemon. Peel, then mince the garlic.
Combine beef, shallot, panko, half the garlic, half the garlic salt, half the parsley and half the shawarma spice in a medium bowl. Season with pepper. Roll mixture into 12 2x1-inch logs.
Add the peppers, zucchini, onion, remaining shawarma spice, remaining garlic salt and 2 tbsp oil to a foil-lined baking sheet. Toss to coat. Spread the veg out into an even layer. Add the kofta on top of the veg. Bake in middle of oven, until golden and cooked through, 12-16 min.
Add couscous to the pot with the boiling water. Cook, uncovered, stirring occasionally, until tender, 5-6 min. When pasta is tender, reserve 1/4 cup pasta water, then drain and return to the same pot.
Add half the lemon juice, lemon zest, broth concentrate, 2 tbsp butter, remaining parsley and reserved pasta water to the large pot with the Israeli couscous. Stir to combine. Stir together the hummus, mayo, remaining lemon juice and remaining garlic in a small bowl.
Divide the couscous between plates. Top with the roasted veg and koftas. Drizzle over the garlic hummus dressing.