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Chermoula Lamb & Jewelled Couscous

Chermoula Lamb & Jewelled Couscous

Chermoula Lamb & Jewelled Couscous

with Yoghurt

Up to 180$ + Free Treats / Extras for Life

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.

Allergens:

Gluten

•Hvede

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Chermoula Spice Blend

(May be present: Soja.)

250 g

Lamb Mince

1 packet

Currants

(May be present: Glutenhaltiges Getreide, Latte, Soja, Weizen.)

1 packet

Couscous

(Contains: Gluten, Hvede; May be present: Soja.)

1 packet

Snacking Tomatoes

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1

Cucumber

1 sachet

Chicken Stock Pot

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Spinach & Rocket Mix

Nutritional Values

Calories492 kcal

Energy (kJ)2060 kJ

Fat17.7 g

of which saturates8 g

Carbohydrate48.8 g

of which sugars11.6 g

Dietary Fibre5.7 g

Protein31.8 g

Sodium1020 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

Get prepped & cook the lamb

2

• 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.

3

• 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.

4

• Divide jewelled couscous between bowls. Top with chermoula lamb and a dollop of Greek-style yoghurt to serve. Enjoy!

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