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Ingredients
3 tablespoons olive oil divided, plus more for grill grates- 1 ½ cups pearl couscous
1 ¾ teaspoons kosher salt divided- 1 ½ lb 85% lean ground beef
- ¼ cup grated yellow onion
- 2 teaspoons shawarma spice blend
- 6 tablespoons finely chopped parsley and/or mint divided
¾ teaspoon freshly ground black pepper divided
2 cups cherry tomatoes halved
4 scallions sliced
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Warm 1 tablespoon oil in a medium saucepan over medium-high heat. Toast the couscous for about 5 minutes, stirring often, until lightly golden. Add enough hot water to cook it freely, season with 1/2 teaspoon salt and bring to a boil. Cook uncovered for about 8 minutes, or until al dente. Drain, transfer to a large bowl and toss with 1 tablespoon oil.
- Combine the beef, grated onion, spice blend, 1/4 cup herbs, 1 teaspoon salt and 1/2 teaspoon pepper. Mix and knead briefly until the mixture holds together. Shape into 12 cylinders, about 2 oz each, and press onto skewers. Metal skewers work well.
- Oil the grill grates and heat the grill to high, about 450–500°F. Grill the kofta uncovered, turning often, for about 7–8 minutes or until browned and the centers reach 160°F.
- Toss the couscous with the tomatoes, scallions, remaining 2 tablespoons herbs, remaining tablespoon oil and remaining 1/4 teaspoon each salt and pepper. Serve with the kofta.
Notes
Spice blends vary in salt content, so check the label before adding extra seasoning.
Use 160°F in the center of the ground beef as the doneness check; timing varies with the thickness of the kofta.
