Spinach, Mushroom & Bean Koftas with Coriander & Basil Pesto and Golden Couscous

Spinach, Mushroom & Bean Koftas with Coriander & Basil Pesto and Golden Couscous

Preparation Time: 35 minutes

Cooking Time: 30 minutes

Total Time: 65 minutes

Yield: 4

Category: Main Course

Author: Chef Marlene Watson Tara

Date Published: June 25, 2026

Ingredients

1 cup onion, finely diced

2 cloves garlic, crushed

3 cups mushrooms, small dice

2 cups spinach, chopped

1 tbsp tamari

1 1/2 cups cooked kidney beans

1/4 tsp paprika

1/2 tsp ground cumin

1/2 tsp ground coriander

1 tbsp nutritional yeast

1 tbsp lemon juice

1 tbsp freshly squeezed ginger juice

1/4 cup fresh coriander, minced

2 tbsp sesame seeds

2 tbsp buckwheat flour

1/4 cup pine nuts

1 clove garlic, for pesto

1 tbsp sweet white miso

1/2 cup silken tofu

1/2 cup fresh coriander, for pesto

1/2 cup fresh basil

1 tbsp lemon juice, for pesto

2 tbsp nutritional yeast, for pesto

1 cup couscous

1 cup water or vegetable stock

Pinch turmeric

Description

Baked bean koftas made with mushrooms, spinach, kidney beans, spices, fresh coriander, sesame seeds, and buckwheat flour. Served over golden couscous with a bright coriander and basil pesto, they make a flavourful plant-based main.

How-to? Steps

Step 1: Make the pesto

Pulse the pine nuts, garlic, sweet white miso, silken tofu, coriander, basil, lemon juice, and nutritional yeast in a food processor until combined but still slightly textured. Set aside.

Step 2: Prepare the oven

Preheat the oven to 180C/360F and line a baking sheet with parchment paper.

Step 3: Cook the vegetables

Heat a splash or two of water in a heavy-based pan. Saute the onion and garlic for 5 minutes. Add the mushrooms and cook, covered, until soft, about 5 minutes. Add the spinach and wilt for 1-2 minutes.

Step 4: Make the kofta mixture

In a large bowl, combine the cooked kidney beans, tamari, spices, nutritional yeast, lemon juice, and ginger juice. Mash thoroughly until chunky but no whole beans remain. Add the cooked vegetable mixture, coriander, sesame seeds, and buckwheat flour, and mix well.

Step 5: Shape and bake

Roll heaped tablespoons of the mixture into balls. Place on the baking sheet and bake for 20 minutes. Let sit for a few minutes before removing from the parchment.

Step 6: Make the couscous

Bring 1 cup water or vegetable stock to a boil. Turn off the heat, add turmeric and couscous, stir, cover tightly, and let sit for 10 minutes. Fluff with a fork.

Step 7: Serve

Slide the cooked koftas onto skewers and serve over golden couscous topped with the pesto and your choice of salad or vegetables.