Greek Bifteki with Israeli Couscous

ZESTY ZAFTIG'S GREEK BIFTEKI with ISRAELI COUSCOUS
Servings: 4


For the bifteki:
1 pound ground beef
2 eggs
1/3 cup plain Greek-style yogurt
1/2 cup garlic-seasoned bread crumbs
1/2 cup yellow onion, finely chopped
1 teaspoon parsley
1 teaspoon oregano
1 pinch nutmeg
1 pinch thyme
Salt and pepper, to taste
1/2 cup feta cheese


For the couscous:
1 cup Israeli couscous
1/2 cup water
1 cup chicken stock
Olive oil
2/3 cup mushrooms
Salt and pepper, to taste


Garnish (optional):
Red onion, chopped
Cilantro, chopped


Mix together all bifteki ingredients, excluding the feta.  Cover and refrigerate for 30 minutes.  Pre-heat oven to 350°F.  After the meat has marinated, remove from refrigerator and form eight thin patties of equal size.  Place equal portions of feta onto four of the patties, and cover each with a plain patty, pinching the edges to "seal" the cheese inside the patty.  Pre-heat a skillet on medium heat.  Brown both sides of each bifteki, approximately 3 minutes per side.  Place all patties in an oven-safe dish.  Cover with aluminum foil and bake for 20-25 minutes.


While the biftekis are baking, combine the couscous, water, and chicken stock in a saucepan.  Bring liquid to a boil, reduce to simmer, and cover.  Simmer for 6-9 minutes, until cooked to 'al dente'.  While the couscous is cooking, with the same skillet used to browned the biftekis, add 1-2 tablespoons of olive oil over medium-low heat.  Add mushrooms, stirring occasionally.  Do not salt the mushrooms until they're within one minute of  being done.  Add sauteed mushrooms to the couscous, stirring thoroughly to combine.


Serve hot biftekis over the warm couscous, drizzling the completed plates with any liquid left in the bifteki oven-baking dish.  Garnish with chopped red onion and cilantro (optional).