Moroccan-Style Lamb & Pearl Couscous
with Chargrilled Capsicum Salad & Mint-Fetta Yoghurt
- Almond
- Celery
- Milk
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Almond
- Sulphites
Ingredients
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Roasted Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
Rocket
1 packet
Passata
1 packet
Pitted Dates
(May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut, Almond, Sulphites.)
Slow-Cooked Lamb Shoulder
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Mint
1 packet
Pearl Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Chargrilled Capsicums
1 packet
Coconut Milk
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Spinach & Rocket Mix
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Roughly chop mint leaves. Roughly chop roasted almonds. Set aside. • Cut pitted dates (see ingredients) into halves.
• In a baking dish, combine coconut milk, passata, dates, chicken-style stock powder and chermoula spice blend. • Place slow-cooked lamb shoulder in the baking dish, turning to coat. Pour liquid from the packaging over the lamb (for a 4-person portion, separate the lamb into its two pieces!). • Cover the dish with foil, then roast for 25 minutes. • Remove from oven. Uncover, then turn lamb over. Roast, uncovered, until browned and heated through, a further 10-12 minutes.
TIP: If the lamb has a fat layer, turn the fat-side up after removing the foil.
• While the lamb is roasting, combine pearl couscous, vegetable stock powder and the water in a second medium baking dish. • Bake until couscous is 'al dente' and water is absorbed, 24-28 minutes.
TIP: 'Al dente' pearl couscous is cooked through but still slightly firm in the centre.
• When the lamb has 5 minutes remaining, combine Greek-style yoghurt and mint in a small bowl. • Crumble in fetta cubes. • Stir to combine.
• Roughly chop chargrilled capsicums. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. • Add capsicums and salad leaves. Toss to coat.
• Shred lamb directly in the baking dish using two forks (or slice, if you prefer). • Divide pearl couscous and chargrilled capsicum salad between plates. Top with Moroccan-style lamb, spooning over any remaining sauce from the baking dish. • Top with almonds and mint-fetta yoghurt to serve. Enjoy!
