Preheat and prep: Preheat your oven to 425°F (220°C) for the carrots and preheat a grill pan or outdoor grill to medium-high (about 400–450°F / 200–230°C). Why: High oven heat concentrates the carrots’ natural sugars and creates caramelization; a hot grill gives the kofta a quick, flavor-building char without drying the center.

Make the tahini drizzle: In a small bowl whisk together 1 tbsp tahini, 1 tsp lemon juice, 2 tsp warm water and a pinch of salt and cayenne. The mixture may seize at first — that’s normal. Keep adding warm water 1/4 tsp at a time and whisk until you reach a pourable, creamy consistency (about the thickness of heavy cream). Taste and adjust: a touch more lemon brightens it; a little salt balances the bitterness of tahini. Why: Prepping the sauce first allows it to mellow and prevents overcooking the hot elements while you finish the plate.

Roast the carrots: Toss the 100 g baby carrots with 1 tsp olive oil, a pinch of salt and cracked black pepper on a rimmed sheet pan. Spread them in a single layer so they roast instead of steam. Roast for 18–22 minutes, turning once halfway through, until edges are golden and the centers are tender when pierced with a fork. Why: A single layer and high heat ensure Maillard browning — that sweet, savory edge that makes roasted carrots sing.

Warm and herb the couscous: Place the 120 g cooked couscous in a small sauté pan over medium heat with 1/2 tsp olive oil (or a small knob of butter), a pinch of salt and 1–2 tbsp water. Gently heat, fluffing with a fork, until just warmed through (2–3 minutes). Fold in the 1 tbsp chopped parsley and 1 tbsp chopped mint and a grind of black pepper. Why: Heating the couscous with a bit of liquid rehydrates any clumps and blooms the grains; folding in herbs at the end keeps them bright and fresh.

Prepare the kofta for the grill: If your beef kofta are on wooden skewers, soak them 10 minutes in water beforehand to prevent burning. Lightly brush each kofta with the remaining 1 tsp olive oil and season lightly with salt and an extra pinch of cayenne if you like heat. Why: A light oil helps create a blistered crust and prevents sticking; the cayenne is optional but layers in heat without overpowering the spices already in the beef.

Grill the kofta: Place the kofta on the hot grill or grill pan and cook for about 3–4 minutes per side (total ~6–8 minutes) for small skewers, turning once. Use an instant-read thermometer to check for an internal temperature of 160°F (71°C) for ground beef — this ensures safety while keeping the interior juicy. If you don’t have a thermometer, look for well-browned exterior and a firm but springy center. Why: High heat and minimal flipping develop a deep crust quickly so the interior stays moist.

Rest the meat: Transfer the kofta to a plate and tent loosely with foil for 3–5 minutes. Why: Resting lets juices redistribute so the meat is juicy and not pouring out when you bite it.

Assemble the plates: Spoon a warm bed of herbed couscous onto each plate. Arrange one kofta (or two halves) across the couscous. Neatly place the roasted carrots to the side. Drizzle the tahini over the carrots and a little over the kofta, then scatter any remaining chopped parsley and mint on top. Finish with a light grind of black pepper and a lemon wedge alongside. Why: Building the dish warm-to-cool preserves texture contrasts — hot couscous, warm meat, caramelized carrots, and cool, tangy tahini — which keeps every bite interesting.

Final seasoning and service: Taste one bite and add more salt, lemon, or cayenne at the table if needed. Serve immediately. Why: Final seasoning lets each diner tailor the bright/salty/spicy balance to their preference.