Baked Beef Kofta with Roasted Tomatoes and Corn Couscous

Preheat oven to 220C fan-forced. To make kofta, coarsely grate onion and place in a large bowl with any onion juices. Finely chop parsley stems and leaves. Add half the parsley to the bowl along with the mince, 1 1/4 teaspoons baharat spice mix and 25g feta. Add a generous pinch of salt and pepper and mix well to combine.

Shape kofta mixture into equal-sized patties and place on a baking tray lined with baking paper. Brush with oil and bake for 12 minutes or until browned and cooked through.

Place corn and tomatoes on a second baking tray lined with baking paper. Drizzle with oil and season with salt. Place in the oven at the same time as the koftas and cook for 12 minutes.

Place roasted tomatoes in a bowl with red wine vinegar and remaining oil, season with salt and pepper and toss gently to combine.

Combine couscous, currants, 1 teaspoon of baharat spice in a heatproof bowl. Pour over 150ml boiling water and stir well. Cover and set aside until water is absorbed. Fluff with a fork.

Cut corn kernels from cobs and add to couscous, using a fork to fluff the grains as you stir. Crumble over the remaining feta, add remaining parsely and mix to combine. Divide couscous between plates and top with koftas and roasted tomatoes to serve.