Chermoula Lamb & Jewelled Couscous

Name: Chermoula Lamb & Jewelled Couscous with Currants & Yoghurt
Total time: 15 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 sachet Vegetable Stock Powder; 250 g Lamb Mince; 1 Tomato; 1 Cucumber; 1 packet Slivered Almonds; 1 packet Couscous; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 1 sachet Chermoula Spice Blend; 1 packet Currants

with Currants & Yoghurt

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Dreaming of warm flavours? Try our lamb and jewelled couscous, bursting with rich flavours, currants and almonds. This dish is sure to transport you from the dinner table on the very first bite.

This recipe is under 650kcal per serving.

Tags:

High Protein

Allergens:

Almond

•Wheat

•Gluten

•Milk

The quantities provided above are averages only.

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

250 g

Lamb Mince

Tomato

Cucumber

1 packet

Slivered Almonds

(Contains: Almond; )

1 packet

Couscous

(Contains: Wheat, Gluten; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

baby leaves

1 sachet

Chermoula Spice Blend

1 packet

Currants

(May be present: Gluten, Milk, Soy, Wheat. )

Nutrition Values

Calories543 kcal

Energy (kJ)2270 kJ

Fat20.1 g

of which saturates4.6 g

Carbohydrate49 g

of which sugars11.8 g

Dietary Fibre6.2 g

Protein38.5 g

Sodium981 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Sautépan or large frying pan

•Medium Pot

Cooking Steps

• Boil the kettle. • In a medium heatproof bowl, add couscous and the salt. • 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.

• While the couscous is cooking, finely chop cucumber and tomato. • Roughly chop baby leaves. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook lamb mince, breaking up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium. Add tomato, chermoula spice blend, a splash of water and the honey, stirring to combine, 1 minute. Remove from heat, then season to taste with salt and pepper.

• Add baby leaves to the couscous, along with cucumber and currants, then toss to combine. • Divide jewelled couscous between bowls. Top with chermoula lamb. • Serve with Greek-style yoghurt and garnish with toasted almonds. Enjoy!