Chargrilled Lamb & Veggie Israeli Couscous
with Dukkah Flatbreads & Mint Yoghurt
This lamb shortloin is best cooked under the lid of a smokey barbecue. Paired with a veggie-packed Israeli couscous, a fresh mint yoghurt, some dukkah-crusted flatbreads and charred lemon, this feast screams deluxe backyard dining from every angle. No barbie? No worries. Just follow our tips for cooking on the stove or in the oven!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 clove
garlic
1 packet
Israeli couscous
(ContainsGluten)1 packet
currants
1 sachet
chicken-style stock powder
1
courgette
1 punnet
cherry tomatoes
1
lemon
1 bunch
mint
1 packet
roasted almonds
(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)2
flatbreads
(ContainsGluten, SoyMay be presentPeanuts, Sesame, Milk, Egg, Tree Nuts)1 sachet
dukkah
(ContainsSesame)1 packet
lamb shortloin
1 bag
salad leaves
1 packet
Greek-style yoghurt
(ContainsMilk)Not included in your delivery
olive oil
1.25 cup
water
Preheat the BBQ to a high heat. Finely chop the garlic. In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the Israeli couscous and garlic and toast, stirring occasionally, until golden, 1-2 minutes. Add the water, currants and chicken-style stock powder. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.
While the couscous is cooking, thinly slice the courgette into strips lengthways. Halve the cherry tomatoes and lemon. Thinly slice the mint. Roughly chop the roasted almonds. In a medium bowl, combine the courgette and a drizzle of olive oil, then season with salt and pepper. Toss to combine and set aside. Place the flatbreads on a plate, then drizzle (or brush) both sides with olive oil. Sprinkle with 1/2 the dukkah and toss to coat. On a second plate, combine the lamb shortloin, the remaining dukkah and a drizzle of olive oil. Season with salt and pepper.
When the BBQ is hot, grill the lamb for 5-8 minutes on each side for medium-rare or cooked to your liking. Transfer to a plate, cover with foil and rest for 5 minutes. Meanwhile, grill the lemon, cut side down, until charred, 4-6 minutes. Transfer to a plate. No BBQ? Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the lamb for 5-6 minutes, each side, or until cooked to your liking. Cut the lemon into wedges and serve fresh.
While the lamb is resting, grill the courgette until charred and tender, 3-5 minutes each side. Meanwhile, add the flatbreads to the BBQ flatplate and cook until golden and warmed through, 2-4 minutes each side. Transfer to the plate with the lemon. No BBQ? Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the courgette until tender, 3-5 minutes each side. Transfer to a plate. Return the frying pan to a medium-high heat. Add the flatbreads and cook until golden and warmed through, 2-4 minutes each side.
Add the cherry tomatoes, grilled courgette, rocket leaves and a squeeze of the charred lemon juice to the couscous. Toss to combine and season to taste. In a small bowl, combine the mint (reserve a pinch for garnish!) and Greek-style yoghurt. Season to taste.
Slice the chargrilled lamb. Bring everything to the table to serve. Help yourself to the veggie Israeli couscous, lamb, mint yoghurt, dukkah flatbreads and charred lemon. Garnish with the almonds and reserved mint.