Greek-Style Double Lamb & Dill Couscous Bowl
with Chopped Cherry Tomato Salad & Fetta
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
Take your tastebuds on a trip to the coast with this Mediterranean lamb and aromatic dill couscous. It’s a vibrant and fresh plate featuring a zesty cherry tomato and cucumber salad, finished with a generous crumble of salty fetta. This wholesome dinner is speedy enough for a weeknight but feels like a boutique holiday on a plate.
Ingredients
1
Cucumber
1 packet
Dill
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Vegetable Stock Pot
500 g
Lamb Mince
1 sachet
Mediterranean Spice Blend
1 packet
Mixed Salad Leaves
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Snacking Tomatoes
Utensils
Cooking Steps
• Boil the kettle.
• Roughly chop snacking tomatoes, cucumber and dill.
• In a medium heatproof bowl, add couscous 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, then stir through dill and set aside.
• Meanwhile, heat a large frying pan over high heat.
• Cook lamb mince (no need for oil!) and Mediterranean seasoning, breaking up with a spoon, until just browned, 3-4 minutes.
• In a large bowl, combine mixed salad leaves, tomatoes, cucumber and a drizzle of olive oil and vinegar. Season to taste with salt and pepper.
• Divide dill couscous and chopped cherry tomato salad between bowls. Top with Greek-style lamb.
• Crumble over fetta cubes to serve. Enjoy!
