Grilled Harissa Turkey Koftas
with Herby Couscous and Roasted Pepper Hummus
Roasted pepper pesto and hearty hummus are scrumptious in this grilled kofta platter. This meal is great with hot and cold elements, but they're equally delicious serve room temperature.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
½ cup
Couscous
(Contains: Wheat)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tbsp
Harissa Spice Blend
(May contain traces of: Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg)
7 g
Parsley
1 unit(s)
Mini Cucumber
7 g
Mint
1 unit(s)
Lemon
4 tbsp
Hummus
(Contains: Sesame May contain traces of: Milk, Mustard, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish)
1 unit(s)
Sweet Bell Pepper
1 tbsp
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Fish, Milk, Mustard, Sesame, Wheat, Egg)
¼ cup
Roasted Pepper Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 2/3 cup (1 1/3 cups) water, stock powder and 1 tbsp (2 tbsp) oil to a small pot. (TIP: We love to use olive oil in this recipe!). Cover and bring to a boil over high heat.
- Stir couscous into the boiling water. Cover and remove from heat.
- Set aside for at least 5 min, or until ready to assemble at the end.
- Meanwhile, quarter, then core pepper.
- Add peppers to a plate, then drizzle all over with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Quarter cucumber lenthwise, then cut into 1/2-inch pieces.
- Roughly chop mint leaves.
- Roughly chop parsley.
- Add cucumbers, lemon juice, half the lemon zest and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then toss to combine.
- In a small bowl, combine hummus and roasted pepper pesto.
- Add turkey, breadcrumbs, Harissa Spice Blend and remaining lemon zest to another large bowl. (TIP: If you prefer more tender koftas, add an egg to the mixture!) Season with pepper, then combine.
- Form koftas into six (twelve) equal 2-inch wide patties, then place on a plate.
- Gather peppers, koftas, a clean plate for cooked koftas and any tools, then head out to grill!
- Add koftas to one side of the grill. Close lid and grill patties, flipping once, until cooked through, 3-4 min per side.** Transfer cooked patties to the clean plate.
- Meanwhile, add peppers to grill. Close lid and grill peppers, flipping once, until tender, 3-4 min. Return peppers to the same plate.
- Roughly chop grilled peppers.
- Fluff couscous with a fork.
- Add peppers, couscous, mint and parsley to the bowl with cucumbers, then toss to combine.
- Divide herby couscous between plates.
- Top with grilled koftas, then dollop roasted red pepper hummus over top.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the beef and pork mix.**
If you've opted to get turkey, form and cook it in the same way the recipe instructs you to cook the beef and pork mix.