Name: Turkish Beef Patties with Confetti Couscous
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: turkish
Ingredients: 2 tablespoons extra-virgin olive oil; 3 cups frozen pepper-and-onion stir-fry blend, finely chopped; 1 cup whole-wheat couscous; Kosher salt and freshly ground pepper; 1 1/4 pounds lean ground beef; 2 cloves garlic, finely grated; 1 tablespoon ras el hanout (Moroccan seasoning); 3/4 cup nonfat plain Greek yogurt; Finely grated zest and juice of 1/2 lemon; 1/4 cup chopped fresh mint; 1/4 cup chopped fresh parsley; 1/4 cup chopped dried apricots

Directions

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the frozen vegetables and cook, stirring occasionally, until the liquid is evaporated, 8 to 10 minutes. Transfer half the vegetables to a large bowl and half to a medium bowl; reserve the skillet. Add the couscous, 1/2 teaspoon salt, a few grinds of pepper and 1 1/2 cups boiling water to the large bowl. Stir to combine, cover and set aside 10 minutes.
Meanwhile, add the ground beef, garlic, ras el hanout, 1/2 teaspoon salt and a few grinds of pepper to the medium bowl. Mix with your hands until completely combined. Divide into eight 4-inch logs. Heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat; add the beef logs and cook, turning, until browned, about 8 minutes.
Whisk the yogurt, lemon zest and juice in a small bowl. Fluff the couscous with a fork and stir in the mint, parsley and dried apricots. Divide the couscous, yogurt sauce and patties among plates.

Photograph by Ryan Dausch

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Turkish Beef Patties with Confetti Couscous

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