Beef Koftas with Couscous

Steps

1. A full kettle to the boil.
2. Make koftas In a medium bowl, combine beef, ras el hanout, yoghurt and a pinch of salt. Using a ¼ cup measure, scoop mixture out and roll into long koftas, about 2cm thick. Alternatively, scoop heaped tablespoon measures straight into the pan and flatten slightly, to form small patties or balls.
3. Cook koftas Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook koftas for 7-9 minutes, turning to cook all sides, until browned and cooked through. Set aside, covered.
4. Cook couscous While koftas cook, place couscous in a medium heat-proof bowl, add 1 cup of boiling water and stir. Cover and leave for 5 minutes, then fluff up grains with a fork. While couscous cooks, finely chop broccoli.
5. Prepare vegetables Add broccoli to a heat-proof bowl, cover with boiling water and a plate. Leave for 5-6 minutes, until bright green and tender. Drain well. While broccoli cooks, thinly slice bok choy and spring onions (if using); grate courgette; roughly chop mint leaves.
6. Combine couscous Add drained broccoli, bok choy, spring onions, courgette, mint and lemon zest and juice to bowl with couscous and drizzle with olive oil. Mix and season. Zest remaining lemon then cut into wedges.
7. Divide couscous between plates and top with beef kofta. Dollop over tzatziki, grate over some lemon zest (if desired) and serve lemon wedges on the side.