Chermoula Lamb & Jewelled Couscous
with Currants & Yoghurt
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.
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 sachet
Vegetable Stock Powder
250 g
Lamb Mince
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Couscous
(Contains: Wheat, Gluten; )
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1 sachet
Chermoula Spice Blend
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
1 packet
Mint
1 packet
Snacking Tomatoes
Nutrition Values
Utensils
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. Halve cherry tomatoes. • 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 high heat. • Cook lamb mince (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium. Add 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, cherry tomatoes 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. Tear over mint to serve. Enjoy!
