HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef Kofta Tray Bake
Beef Kofta Tray Bake

Beef Kofta Tray Bake

with Couscous and Lemony Hummus Drizzle

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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.

Preparation Time40 minutes
Cooking difficultyMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

14 g


2 tbsp

Shawarma Spice Blend

200 g


160 g

Sweet Bell Pepper

1 unit


½ cup

Panko Breadcrumbs


100 g


113 g

Red Onion, sliced

1.5 cup

Pearl Couscous


114 g



1 unit

Beef Broth Concentrate

9 g


1 tsp

Garlic Salt

2 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

Not included in your delivery

2 tbsp



2 tbsp


2.5 tsp


½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories820 kcal
Fat40 g
Saturated Fat13 g
Carbohydrate78 g
Sugar9 g
Dietary Fiber9 g
Protein39 g
Cholesterol95 mg
Sodium930 mg
Instructionsarrow up iconarrow up icon
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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.