Recipe

Tzatziki Greek Couscous

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Tzatziki Greek Couscous

A fluffy couscous salad with crunchy cucumbers and tomatoes, topped with tzatziki and koftas.




Ingredients to serve 2

  • ½ x lemon – zest & juice
  • ½ x cucumber
  • ½ cup x couscous
  • ½ cup x boiling water (for the couscous)
  • 5g x fresh mint
  • 5g x fresh dill – chop leaves finely
  • 4 tbsp x yoghurt
  • ½ clove x garlic – peel, grate finely & chop
  • 1 x tomatoes – dice (½ cm)
  • 2 x spring onions – slice at an angle
  • 250g x beef mince
  • ½ tsp x dried oregano
  • ½ tsp x allspice
  • 4 x skewers
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • cling wrap (from your pantry)

Ingredients to serve 4

  • 1 x lemon – zest & juice
  • 1 x cucumber
  • 1 cup x couscous
  • 1 cup x boiling water (for the couscous)
  • 10g x fresh mint
  • 10g x fresh dill – chop leaves finely
  • 8 tbsp x yoghurt
  • 1 clove x garlic – peel, grate finely & chop
  • 2 x tomatoes – dice (½ cm)
  • 4 x spring onions – slice at an angle
  • 500g x beef mince
  • 1 tsp x dried oregano
  • 1 tsp x allspice
  • 8 x skewers
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • cling wrap (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Cucumber: Cut the ends off the cucumber, slice in half lengthways and scrape out the seeds with a teaspoon. Then dice HALF the cucumber in ½ cm cubes and grate the REST coarsely.

Step 4

Couscous: Put the couscous in a large bowl with a pinch of salt and pour over boiling water (see quantity above). Cover with cling wrap and leave to stand and swell for 10 minutes. Remove the cling wrap and fluff up with a fork. Set aside to cool down slightly.

Step 5

Tzatziki: Chop the mint leaves finely. Using your hands, squeeze out as much liquid from the GRATED cucumber as possible. Mix with the yoghurt, garlic, lemon juice (1 tbsp for 4; ½ tbsp for 2; ¼ tbsp for 1), mint, dill, olive oil (½ tbsp for 4; ¼ tbsp for 2; ⅛ tbsp for 1) and season with salt and pepper to taste. Mix in HALF the lemon zest.

Step 6

Couscous salad: Mix the DICED cucumber, tomatoes and spring onions through the couscous. Drizzle with a little olive oil and season with salt and pepper to taste.

Step 7

Koftas: Mix together the beef mince, dried oregano, allspice and the REST of the lemon zest, and season generously with salt and pepper. Divide the mixture into portions (as many portions as you have skewers). Roll each portion into a cigar shape and thread onto a skewer. Add a drizzle of olive oil to a pan on medium-high heat. When hot, add the koftas and cook for 10 minutes, turning them every few minutes to brown all over.

Step 8

Serve the couscous salad topped with tzatziki and koftas.