Chermoula Lamb Meatballs & Carrot Couscous

Name: Chermoula Lamb Meatballs & Carrot Couscous with Tomato Salsa & Garlic Yoghurt
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: olive oil; 1 butter; 1 water; 1 egg; 1 white wine vinegar; 1 Carrot; 1 Tomato; 1 Garlic Paste; 1 Chicken-Style Stock Powder; 1 Couscous; 1 Lamb Mince; 1 Chermoula Spice Blend; 1 Fine Breadcrumbs; 1 Baby Spinach Leaves; 1 Garlic Sauce; 1 Greek-Style Yoghurt; 1 Flaked Almonds

with Tomato Salsa & Garlic Yoghurt

Get up to $200 off!

Allergens:

Milk

•Eggs

•Wheat

•Gluten

•Sesame

•Almond

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 Time25 minutes

Cooking Time20 minutes

Ingredients

Serving amount

Carrot

Tomato

Garlic Paste

Chicken-Style Stock Powder

Couscous

(Contains: Wheat, Gluten; May be present: Soy.)

Lamb Mince

Chermoula Spice Blend

(May be present: Soy.)

Fine Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

Baby Spinach Leaves

Garlic Sauce

(Contains: Eggs, Milk, Sesame;)

Greek-Style Yoghurt

(Contains: Milk;)

Flaked Almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

Not included in your delivery

olive oil

butter

(Contains: Milk;)

water

egg

(Contains: Eggs;)

white wine vinegar

Nutritional Values

Calories750 kcal

Energy (kJ)3136 kJ

Calories0 kcal

Fat39.6 g

of which saturates14.7 g

Carbohydrate56.2 g

of which sugars10.7 g

Dietary Fibre0 g

Protein40.8 g

Cholesterol0 mg

Sodium1434 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Grate carrot (see ingredients). • Roughly chop tomato. Set aside. • In a large saucepan, melt the butter with a drizzle of olive oil over mediumhigh heat. Cook carrot until softened, 2-3 minutes. • Add garlic paste and cook until fragrant, 1 minute. Add the water and chicken-style stock powder, then bring to the boil. • Add couscous, stirring to combine. Cover with a lid, then remove from heat. Set aside until water is absorbed, 5 minutes.

• While the couscous is cooking, in a large bowl, combine lamb mince, chermoula spice blend, the egg, fine breadcrumbs, and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a plate. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes.

• Fluff up couscous with a fork, then stir through baby spinach leaves. Set aside. • In a small bowl, combine garlic sauce and Greek-style yoghurt. Season to taste. • In a medium bowl, combine tomato, and a drizzle of white wine vinegar and olive oil. Season, then toss to coat.

• Divide carrot couscous between bowls. Top with chermoula lamb meatballs, tomato salsa and a dollop of garlic yoghurt. • Sprinkle with flaked almonds to serve. Enjoy!