Chermoula Lamb & Jewelled Couscous
with Yoghurt
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
currants
(May be present: Soy, Gluten, Wheat, Milk.)
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!
