Fast Chermoula Lamb & Jewelled Couscous
with Yoghurt & Fetta Cubes
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!
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 sachet
Chermoula Spice Blend
(May be present: Soy.)
250 g
Lamb Mince
1 packet
Currants
(May be present: Soy, Gluten, Milk, Wheat.)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Vegetable Stock Pot
1 packet
Snacking Tomatoes
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Cucumber
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Spinach & Rocket Mix
Not included in your delivery
¾ cup
boiling water
1 drizzle
olive oil
1 drizzle
white wine vinegar* (pantry)
Utensils
Cooking Steps
• Boil the kettle.
• In a medium heatproof bowl, add couscous, currants and stock concentrate.
• Add the boiling water (see ingredients) 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, then stir in a splash of water until combined. Season to
taste with salt and pepper.
• 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, a dollop of Greek-style yoghurt and crumble over
fetta cubes to serve. Enjoy!
