Beef Kofta Tray Bake THIS IS A TEST RECIPE
with Couscous and Lemony Hummus Drizzle DONT USE THIS RECIPE
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
14 g
Persil
2 cs
Épices shawarma
(Contient Sulfites)
200 g
Courgette
160 g
Poivron
1 pièce(s)
Citron
½ tasse(s)
Chapelure panko
(Contient Blé)
100 g
Échalote
113 g
Oignon rouge, en tranches
1.5 tasse(s)
Couscous perlé
(Contient Blé)
114 g
Hummus
(Contient Sésame)
9 g
Ail
2 cs
Mayonnaise
(Contient Oeuf, Sulfites, Moutarde)
1 pièce(s)
Concentré de bouillon de bœuf
1 cc
Sel d'ail
Pas inclus dans votre livraison
2 cs
Huile*
2.5 cc
Sel*
½ cc
Poivre*
2 cs
Beurre*
(Contient Lait)
Informations nutritionnelles
Ustensiles
Instructions
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.