Moroccan Beef Puff Pastry Rolls - cooking recipe

Ingredients

1/4 cup couscous
1 tbsp vegetable or olive oil
1 None onion, finely chopped
2 cloves garlic, peeled and crushed
1 None carrot, peeled and finely grated
1/4 cup tomato paste
12 oz ground beef
1 1/2 tbsp Moroccan seasoning
1/3 cup finely chopped mint leaves
8 None chard leaves, stalks trimmed
1 sheet frozen puff pastry, thawed
1 tbsp milk
1/2 cup Greek-style yogurt

Preparation

Preheat the oven to 425\u00b0F. Grease a baking pan. Place the couscous in a heatproof bowl. Stir in 1/4 cup boiling water. Cover with plastic wrap. Set aside for 5 mins or until the liquid is absorbed. Using a fork, fluff and separate the grains. Transfer to a large bowl.
Heat the oil in a large skillet on medium heat. Cook onion and garlic, stirring, for 5 mins or until soft. Add the carrot; cook and stir for 3 mins or until soft. Add the tomato paste; cook and stir for 1 min or until combined.
Add the ground beef and seasoning; cook, stirring to break up any lumps, for 5 mins or until browned. Remove from the heat. Stir in 1/4 cup of the mint. Set aside to cool. Add the beef mixture to the couscous and mix well.
Meanwhile, cook the chard, in batches, in a saucepan of boiling water for 2 mins or until wilted. Using tongs, transfer to a colander. Refresh under cold water. Drain. Transfer to a plate lined with paper towels and pat dry.
Place the pastry on a clean work surface. Arrange the chard over the pastry, leaving a 1/4-inch border. Spread the beef mixture over the chard. Roll up to form a log. Transfer the log, seam-side down, to the prepared pan. Brush the top with milk.
Bake for 20-25 mins or until golden and puffed. Remove from the oven. Let stand for 5 mins.
Whisk the remaining mint and yogurt in a small bowl. Cut the log into 4 equal pieces. Serve with minted yogurt.