Beet kebab couscous bowl with beet borani
- 200-250g beetroot, unpeeled
- 1 tablespoon organic butter (or coconut oil for vegan version)
- 2 spring onions, chopped
- 1 teaspoon dried oregano
- 2 teaspoons sumac
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 75g cooked chickpeas
- 100g chickpea flour, plus extra for rolling
- 20g ground almonds
- 2 tablespoons roughly chopped fresh parsley
- Sea salt and pepper
- 75g yogurt of your choice
- 1 teaspoon garlic-infused olive oil or 1/2 crushed garlic clove and 1 teaspoon olive oil
- 1 teaspoon tahini
- 150g dried couscous
- Squeeze lemon juice
- 1 tablespoon dukkah or chopped roasted hazelnuts
- Small handful dill, roughly chopped
- 10-15 mint leaves, roughly torn
Steam the beetroot for around 60 minutes until cooked through. Leave to cool, then remove the skin by gently rubbing, trim the ends and cut into 3-4cm cubes.
In a large saucepan heat the butter and add the spring onions, half the beetroot, the oregano and spices and fry for 2-3 minutes. Add the chickpeas and cook for a further 2 minutes. Remove from the heat and leave to cool slightly. Put the mixture into a food processor and add the chickpea flour, ground almonds, parsley and a couple of generous pinches of salt and pepper. Process until the mixture forms a sticky dough.
Dust a board with chickpea flour, tip the mixture onto the board and roll to coat in the flour,. Divide into four balls. Pierce each ball with a skewer and carefully spread the mixture along the skewers to make kebabs around 9-10cm long, pressing the ends firmly. Place in the fridge for a least 20 minutes or up to 4 hours to firm up.
Put the remaining beetroot into a food processor, add the borani ingredients and blend until smooth. Place into a small container into the fridge to chill.
Preheat the oven to 180C/Gas 4 and line a baking tray with baking parchment. Lay the kebabs on the baking tray and bake for 20 minutes, turning halfway through.
Meanwhile, prepare the couscous according to the packet instructions. Squeeze over the lemon juice and add sea salt and pepper to taste. Divide the couscous between the two bowls. Spoon the borani around the sides of the bowl then lay the kebabs on top. Sprinkle with the dukkah or chopped roasted hazelnuts, dill and mint leaves.