Chermoula Lamb & Jewelled Couscous
with Yoghurt
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
- Gluten
- Wheat
- Milk
Chermoula spiced lamb is our new favourite flavour combo and we think you'll quickly become fan favourites as well. Level it all up with a currant-laced and veggie-loaded couscous and Greek-style yoghurt to serve. Flavour in every bite, guaranteed! This recipe is under 650kcal per serving.
Ingredients
1 packet
couscous
(Contains: Gluten, Wheat May be present: Soy.)
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy.)
1 packet
chicken stock
1
Cucumber
1 packet
Snacking Tomatoes
1 packet
Lamb Mince
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Spinach & Rocket Mix
1 packet
Greek-Style Yoghurt
(Contains: Milk)
Not included in your delivery
boiling water
¾ cup
water
drizzle
white wine vinegar
Utensils
Cooking Steps
• Boil the kettle. In a medium heatproof bowl, add couscous, currants and chicken stock. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.
• Meanwhile, roughly chop cucumber. Halve snacking tomatoes. • Heat a large frying pan over high heat. Cook lamb mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Add chermoula spice blend and cook until fragrant, 1 minute. • Remove pan from heat and stir in a splash of water until combined. Season with salt and pepper to taste.
• To the couscous, add cucumber, tomatoes, spinach & rocket mix and a drizzle of white wine vinegar and olive oil. • Toss to combine. Season to taste.
• Divide jewelled couscous between bowls. Top with chermoula lamb and a dollop of Greek-style yoghurt to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish, but some found it bland. Adding extra spice or seasoning could boost the flavour profile.
- Ease of prep: Customers appreciated how quick and easy this meal was to prepare, making it great for weeknight dinners.
- Suggestions: Several suggested using lamb instead of beef for a more authentic flavour. Some recommended chilling the couscous before serving.
- Leftovers: The dish works well as leftovers, with some finding it particularly good for weekday lunches.
- Portions: The meat was a hit with kids, who reportedly couldn't get enough of it.
