Spiced Pork Kefta
over Tahini-Lemon Cauliflower & Pearl Couscous Salad
Cooking time
30 minutes
Servings
4
Calories
730 /serving
From Taj to Tajine is your direction in this wonderfully spiced supper. Ground pork kefta absorb their fair share of flavours from our signature blend, wafting with coriander, fennel, turmeric and cumin. Plate the pan-browned patties over a kid-magnet salad. It playfully bounces balls of nibbly pearl couscous off garlicky cauliflower florets, roasted until golden-edged. Toss them with pre-chopped kale in a tahini-lemon vinaigrette and everyone will be smacking their lips.
We will send you:
- 510g Canadian-raised lean ground pork
- 15ml Minced garlic
- 400g Cauliflower florets
- 120g Chopped kale
- 1 Lemon
- 15ml Tahini
- 330g Multicoloured pearl couscous
- 13g From Taj to Tagine spices (coriander, fennel, paprika, cumin, turmeric, salt)
Contains: Sesame, Wheat
You will need:
Medium pot
Large pan
Strainer
Whisk
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
31 g
Saturated Fat
7 g
Sodium
240 mg
Total Carb
77 g
Sugars
5 g
Protein
40 g
Fibre
8 g
Preparation
Roast the cauliflower
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. On a lined sheet pan, toss the cauliflower (halve if large) with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 18 to 20 min., until lightly browned and tender. In the final 2 min., add ½ the garlic.
Cook the couscous
Meanwhile, add the couscous to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until tender. Drain and rinse. Return to the pot and toss with a drizzle of oil to prevent clumping; season with ½ the remaining spices and S&P.
Prepare & cook the kefta
Meanwhile, in a large bowl, combine the pork, remaining garlic and spices, and S&P. Form into 12 flat oval patties. In a large pan, heat a drizzle of oil on medium-high. Add the kefta* and cook, 3 to 5 min. per side, until browned and cooked through.
Start the salad
Meanwhile, halve the lemon; juice ½ and quarter the remaining ½. In a second large bowl, whisk the tahini, lemon juice, 2 tbsp oil and S&P. Add the kale and massage, 1 to 2 min., until softened.
Finish the salad
To the bowl of kale, add the couscous, cauliflower and S&P; toss well.
Plate your dish
Divide the salad between your plates. Top with the kefta. Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
