Lamb Kofta & Couscous Station
with Honeyed Rainbow Carrots & Garlic Yoghurt
- Wheat
- Gluten
- Milk
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
Choose your own couscous adventure, with this lamb 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?
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: Gluten, Wheat; )
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
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Trim green tops from baby rainbow carrots and
scrub carrots clean. Roughly chop courgette
into bite-sized chunks. Slice onion into wedges.
• Place carrots 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 1/2cm 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 /
11/2 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 rainbow carrots, lamb koftas,
garlic yoghurt, mint and currants.
If you've added mini flour tortillas: Warm in the
microwave in 10 second bursts to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some reviewers found the chermoula spice blend overpowering for the lamb koftas, masking the meat's natural flavour.
- Suggestions: Consider reducing the amount of chermoula spice blend to let the lamb flavour shine through; add a sauce to combat dryness.
