Moroccan-Style Lamb & Pearl Couscous

Name: Moroccan-Style Lamb & Pearl Couscous with Chargrilled Capsicum Salad & Mint-Fetta Yoghurt
Total time: 45 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Greek-Style Yoghurt; 1 packet Coconut Milk; 1 packet Roasted Almonds; 1 packet Mint; 1 sachet Vegetable Stock Powder; 1 packet Spinach & Rocket Mix; 1 sachet Chicken-Style Stock Powder; 1 packet Pearl Couscous; Rocket; 1 packet Passata; Slow-Cooked Lamb Shoulder; 1 packet Fetta Cubes; 1 packet Pitted Dates; 1 sachet Chermoula Spice Blend; 1 packet Chargrilled Capsicums

with Chargrilled Capsicum Salad & Mint-Fetta Yoghurt

Get up to $200 off!

Allergens:

Milk

•Almond

•Celery

•Gluten

•Wheat

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 Time45 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Coconut Milk

1 packet

Roasted Almonds

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

1 packet

Mint

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

1 packet

Spinach & Rocket Mix

1 sachet

Chicken-Style Stock Powder

(Contains: Celery;)

1 packet

Pearl Couscous

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

Rocket

1 packet

Passata

Slow-Cooked Lamb Shoulder

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Pitted Dates

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

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

1 packet

Chargrilled Capsicums

Nutritional Values

Calories737 kcal

Energy (kJ)3080 kJ

Fat30.8 g

of which saturates19 g

Carbohydrate90.8 g

of which sugars38.4 g

Dietary Fibre13.8 g

Protein21.2 g

Sodium1620 mg

The average adult daily energy intake is 8700 kJ

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!