EIWITRIJK RECEPT · FASE 1 · DINER

Moroccan kofta with cauliflower couscous

Spiced Moroccan kofta made with beef mince on cauliflower couscous, low-carb for Phase 1.

27 min totaal 1 portie 390 kcal p.p. 35 g protein

Moroccan kofta with cauliflower couscous takes you to the warm kitchens of North Africa. Hand-shaped meatballs with cumin, a hint of cinnamon and fresh parsley are grilled until golden brown all over. Underneath lies light cauliflower couscous that soaks up the spiced juices, with a splash of lemon for freshness.

This kofta fits well into Phase 1 because the plate leans heavily on protein and carbohydrates stay low. The lean beef mince delivers thirty-five grams of protein that really satisfies you, whilst the cauliflower couscous takes the place of regular couscous without pushing carbohydrates up. So you enjoy a richly spiced dish that fits seamlessly into a high-protein diet and leaves you feeling satisfied for longer.

Nice with a spoonful of low-fat yoghurt with mint, a fresh tomato salsa or some finely chopped cucumber on the side for a cool counterpoint.

Zo maak je het

  1. Knead the mince with cumin, cinnamon, parsley, onion, garlic, salt and pepper.
  2. Shape into four elongated koftes and press them down lightly.
  3. Grill or pan-fry the koftes for eight to ten minutes until cooked through on all sides.
  4. Fry the cauliflower couscous in the olive oil for three minutes and season to taste.
  5. Serve the kofte on the couscous with a squeeze of lemon.

Bewaren

Store the koftas and cauliflower couscous together or separately in an airtight container, up to two days in the fridge. The koftas are best warmed briefly in a pan so they stay juicy.

Variatietips

Make the koftas with lamb mince for a richer flavour, or mix in some finely chopped fresh mint. A pinch of ras el hanout instead of loose spices gives a more complex Moroccan aroma.

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