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1
Preheat the oven to 425u00b0F. 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.
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2
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.
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3
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.
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4
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.
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5
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.
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6
Bake for 20-25 mins or until golden and puffed. Remove from the oven. Let stand for 5 mins.
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7
Whisk the remaining mint and yogurt in a small bowl. Cut the log into 4 equal pieces. Serve with minted yogurt.
