Classic Beef Koftas

Before starting, preheat the oven to 450°F. Wash and dry all produce. To a medium pot, add 1/2 cup (1 cup) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat. Once boiling, remove from heat, then add half the couscous (use all for 4 servings). Stir to combine. Cover and let stand for 5 min. When couscous is tender, fluff with a fork. Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Core, then cut pepper into 1/2-inch pieces. Peel, then cut carrot into 1/2-inch rounds.

Peel, then mince or grate garlic. Roughly chop parsley. To a medium bowl, add beef, Dukkah Spice, panko, half the garlic, half the parsley and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine. Roll beef mixture into 6 (12) 2-inch logs.

On one side of a parchment-lined baking sheet, arrange koftas. On the other side of the baking sheet, add carrots and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Roast in the middle of the oven for 12-16 min, until carrots are tender and koftas are cooked through.

Meanwhile, heat a large non-stick pan over medium-high. When hot, add 1 tbsp oil, then zucchini and peppers. (NOTE: For 4 servings, cook in 2 batches, using 1 tbsp oil per batch.) Season with salt. Cook for 6-8 min, stirring often, until veggies are tender-crisp.

To a small bowl, add hummus, half the tahini sauce (use all for 4 servings), mayo, 2 tsp (4 tsp) water and remaining garlic. Season with salt and pepper, then stir to combine.

Fluff couscous with a fork. Season with salt and pepper. Divide couscous, veggie hash and roasted carrots between plates, then top with beef koftas. Spoon garlic hummus over top. Sprinkle with feta and remaining parsley.