![[BYOP] NZ Lamb Kofta & Couscous Bar](https://media.hellofresh.com/f_auto,fl_lossy,q_auto,w_1200/hellofresh_s3/image/HF_Y25_R1033_W49_NZ_R22310-6_Main_high-8e2f357e.jpg)
[BYOP] NZ Lamb Kofta & Couscous Bar
with Roasted Veggies, Honeyed Carrots, Currants, Garlic Yog & Mint
Choose your own couscous adventure, with this venison and beef kofta couscous bowl with your choice of toppings. Start with fluffy couscous as your base, top it with chermoula-spiced koftas, then the rest is up to you? With rainbow veggies, honeyed carrots, garlic yoghurt and sweet currants as of your options, which adventure will you choose?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
250 g
Lamb Mince
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Mint
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Fine Breadcrumbs
(Contains: Wheat, Gluten; )
1 sachet
Chermoula Spice Blend
1 sachet
Chicken-Style Stock Powder
2
Garlic
1
Courgette
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
1 packet
Baby Rainbow Carrots
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 piece
egg
(Contains: Eggs; )
¾ cup
boiling water
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Thinly slice carrot into sticks. Roughly chop courgette into bite-sized chunks. Slice onion into wedges. • Place carrot on a lined oven tray, drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. Remove from the oven, drizzle over the honey and toss to coat. • Place onion and courgette on a second lined tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Pick and tear mint leaves. • In a large bowl, combine lamb mince, chermoula spice blend, fine breadcrumbs and the egg. • Using damp hands, roll lamb mixture into koftas about 8cm long and 2.5cm thick (3 per person).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook koftas, turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded).
• While the koftas are cooking, boil the kettle. Place couscous and chicken-style stock powder in a medium bowl. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.
• In a small heatproof bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant, 1 minute. • Add Greek-style yoghurt to garlic oil, stirring to combine. Season to taste.
• Bring everything to the table. Build your own plate with couscous, roasted veggies, honeyed carrots, lamb koftas, garlic yoghurt, mint and currants. • If you've selected an add-on bundle, serve with herby garlic and sesame roasted cauliflower. If you've selected add-on modularity, serve with wraps. Enjoy!
