Beef Kofta Tray Bake
with Couscous and Lemony Hummus Drizzle
2021 is the year of the tray bake! Layers of zucchini, peppers, and shawarma-spiced kofta get baked to perfection, piled on top of Israeli couscous, and finished with lemony garlic-hummus sauce.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
7 g
Parsley
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
200 g
Zucchini
160 g
Sweet Bell Pepper
1 unit
Lemon
¼ cup
Panko Breadcrumbs
(Contains Wheat)
113 g
Red Onion
¾ cup
Pearl Couscous
(Contains Wheat)
57 g
Hummus
(Contains Sesame)
2 unit
Beef Broth Concentrate
3 g
Garlic
1 tsp
Garlic Salt
(Contains Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
1.25 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Add 10 cups water and 2 tsp salt to a large pot (NOTE: Use same amount for 4 ppl.)Cover and bring to a boil over high heat. While the water comes to a boil, core, then cut pepper into 1-inch pieces. Slice zucchini into 1/2-inch rounds. Halve, peel, then cut onion into 1/4-inch cubes. Roughly chop parsley. Zest, then juice lemon. Peel, then mince or grate garlic.
Combine beef, panko, half the garlic, half the garlic salt, half the parsley and half the Shawarma Spice Blend in a medium bowl. Season with pepper. Roll mixture into 6 2x1-inch logs (12 for 4 ppl).
Add the peppers, zucchini, onions, remaining Shawarma Spice Blend, remaining garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Toss to coat, then spread into an even layer. Add the koftas on top of the veggies. Bake in the middle of the oven, until veggies are tender and koftas are cooked through, 12-16 min.**
Add couscous to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 5-6 min. When couscous is tender, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return couscous to the same pot, off heat.
Add half the lemon juice, lemon zest, broth concentrate, 1 tbsp butter (dbl for 4 ppl), remaining parsley and reserved pasta water to the large pot with the couscous. Stir to coat. Combine the hummus, mayo, remaining lemon juice and remaining garlic in a small bowl.
Divide couscous between plates. Top with baked veggies and koftas. Drizzle lemony hummus sauce over top.
