One way to beat the winter blues is to pretend you are somewhere warm. Tonight I pretended I was soaking up the sun on an unnamed island in the Mediterranean. To help fuel the fantasy, we ate Baked Beef Kofta with couscous, a sort of Mediterranean meatball. I love Mediterranean flavors and you can often achieve those flavors with spices in your cabinet. I found this recipe on page 141 of Oven to Table: Over 100 One-Pot and One-Pan Recipes for your Sheet Pan, Skillet, Dutch Oven, and More by Jan Scott. It was delicious whether you imagine you are on the beach somewhere or not.
Baked Beef Kofta with Couscous
For the beef kofta
- 1/2 large Spanish onion
- 2 cloves garlic, grated or pressed
- 1 tablespoon grated ginger
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 pounds medium ground beef
- 2 teaspoons kosher salt
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Pinch of crushed red pepper flakes
For the yogurt sauce
- 1 cup plain Greek yogurt
- 1/4 cup finely chopped mint
- 1/2 clove garlic, grated or pressed
- Zest and juice or 1 small lemon
- Kosher salt
For the couscous
- 1 1/2 cups couscous
- 1 teaspoon kosher salt, divided
- 1 tablespoon butter
- 2 tablespoons olive oil
- Zest and juice of 1 small lemon
- 1/2 cup fresh parsley, roughly chopped
- 1 shallot, minced
Review by Stephanie
