[Superquick] Tagine Inspired Harissa Double Lamb & Veg Stew
with Jewelled Couscous & Chickpeas
Allergens:
Gluten
•Wheat
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Preparation Time15 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
1 packet
Baby Spinach Leaves
1
Carrot
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Chickpeas
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Currants
(May be present: Soy, Gluten, Milk, Wheat.)
1 packet
Harissa Paste
(May be present: Soy.)
500 g
Lamb Mince
1 sachet
Vegetable Stock Pot
1 packet
Tomato Paste
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
¼ cup
water
¾ cup
boiling water
Utensils
•Large Frying Pan
Cooking Steps
1
- Boil the kettle.
- Grate carrot.
- Drain and rinse chickpeas.
2
- Place couscous, currants and stock concentrate in a medium bowl.
- Add the boiling water (see ingredients) and stir to combine. Immediately cover with plate and leave for 5 minutes.
- Fluff up with fork and set aside.
3
- Meanwhile, heat a large frying pan over high heat. Cook lamb mince, carrot and chickpeas (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes.
- Reduce heat to medium, add tomato paste and chermoula spice blend and cook and until fragrant, 1 minute.
- Stir in the water, brown sugar and baby spinach leaves until slightly thickened and wilted, 1-2 minutes.
- Remove pan from heat, then add harissa paste. Stir to combine. Season to taste.
4
- Divide jewelled couscous between bowls. Top with tagine inspired harissa double lamb and veg stew. Enjoy!
