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Marrakesh Lamb with Jewelled Couscous

Marrakesh Lamb with Jewelled Couscous

Marrakesh Lamb with Jewelled Couscous

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Biting into this dish is like taking a holiday to Morocco. Hot roasted lamb covered in Moroccan seasoning evokes the scents of a North African market place. Vibrant purples and oranges are flecked through a fragrant couscous jewelled with sweet currants, bright mint confetti and almonds.

Allergens:

Milk

•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 Time30 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

2 tsp

Mild Moroccan Spice Blend

400 g

Butterflied Lamb

1 bag

HelloFresh jewelled couscous

1

carrot

½

red onion

1 tin

chickpeas

2 tbs

parsley

1 tub

yoghurt

(Contains: Milk;)

1 tbs

mint

50 g

slivered almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts.)

Not included in your delivery

2 tbs

olive oil

150 ml

water

salt

pepper

Nutritional Values

per serving

Calories3880 kcal

Fat26.2 g

of which saturates9.8 g

Carbohydrate83.9 g

of which sugars11.8 g

Protein78.8 g

The average adult daily energy intake is 8700 kJ

Utensils

•Aluminum Foil

•Cling Wrap

•Fork

•Large Bowl

•Plate

Cooking Steps

1

Preheat the oven to 200ºC/180ºC fan-forced.

2

Combine the Moroccan spice with olive oil and rub it onto the lamb. Heat a little oil in a pan over a medium-high heat and cook the lamb for 2-3 minutes on each side, just to seal it. Transfer the lamb to a baking tray and place in the oven for 15 minutes or until cooked to your liking. Allow it to rest while you make the salad.

3

Place the HelloFresh jewelled couscous, water, and salt and pepper in a bowl. Cover tightly with cling wrap and let it stand for about 10 minutes. Fluff with a fork and transfer to a large bowl. Stir in carrot, onion, chickpeas and parsley.

4

Mix the yoghurt and mint together and season with salt and pepper. Set aside for later.

5

Thinly slice the lamb. Stir almonds into couscous. Divide among serving plates, top with the lamb and marinating juices, then dollop with the minted yoghurt, to serve. Did you know? Almonds are technically seeds, not nuts! They are the seed of a flower and are related to orchids and roses.

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