with Veggie Hash and Garlic Hummus
Inspired by the ever-tasty and oh-so-filling mezze platter, this veggie hash hits all the right notes without the need for pitas. Spiced beef koftas adorn golden hash packed full of peppers, carrots and zucchini. Don't forget to top it all off with garlic hummus! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Allergens
Utensils
Tags
Ground Beef
250 g
Hummus
4 tbsp
Carrot
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Parsley
7 g
Dukkah Spice
1 tbsp
Zucchini
1 unit(s)
Garlic, cloves
2 unit(s)
Mayonnaise
2 tbsp
Panko Breadcrumbs
0.25 cup
Feta Cheese, crumbled
0.25 cup
Tahini Sauce
2 tbsp
Couscous
0.25 cup
Salt
0.375 tsp
Pepper
0.125 tsp
Oil
2 tbsp
- Add 1/2 cup (1 cup) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove from heat, then add half the couscous (all for 4ppl).
- Stir to combine. Cover and let stand for 5 min. When couscous is tender, fluff with a fork.
- Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut carrot into 1/2-inch rounds.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Add beef, Dukkah Spice, panko, half the garlic, half the parsley and 1/4 tsp (1/2 tsp) salt to a medium bowl.
- Season with pepper, then combine.
- Roll beef mixture into six 2-inch logs (12 logs for 4 ppl).
- Arrange koftas on one side of a parchment-lined baking sheet.
- Add carrots and 1 tbsp (2 tbsp) oil to the other side of the baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven until carrots are golden-brown and koftas are cooked through, 12-16 min.**
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp oil, then zucchini and peppers. (NOTE: For 4 ppl, cook in 2 batches, using 1 tbsp oil per batch.)
- Season with salt.
- Cook, stirring often, until veggies are tender-crisp, 6-8 min.
- Meanwhile, add hummus, half the tahini sauce (use all for 4 ppl), mayo, 2 tsp (4 tsp) water and remaining garlic to a small bowl.
- Season with salt and pepper, then stir to combine.
- Fluff couscous with a fork. Season with salt and pepper.
- Divide, couscous, veggie hash and roasted carrots between plates, then top with beef koftas.
- Spoon garlic hummus over top.
- Sprinkle with feta and remaining parsley.
820
kcal
Calories
54
g
Fat
13
g
Saturated Fat
48
g
Carbohydrate
11
g
Sugar
8
g
Dietary Fiber
37
g
Protein
95
mg
Cholesterol
1230
mg
Sodium
0.5
g
Trans Fat
1200
mg
Potassium
175
mg
Calcium
5
mg
Iron
with Couscous, Roasted Carrots and Garlic Hummus
with Couscous, Roasted Carrots and Garlic Hummus
with Couscous, Roasted Carrots and Garlic Hummus
with Couscous, Roasted Carrots and Garlic Hummus
