Chermoula Pumpkin, Lamb & Baked Israeli Couscous
with Mint Yoghurt & Roasted Almonds- Gluten
- Almond
- Milk
Your home will be smelling like a five-star restaurant when you reveal this warmly-spiced bowl of goodness. Fluffy pearls of Israeli couscous are baked in a tomato-based sauce flavoured with chermoula spice, acting as the ultimate cosy bed for roasted pumpkin and parsnip. This nourishing bowl will have you coming back for seconds! *Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!*
Ingredients
1 packet
Pearl (Israeli) Couscous
(Contains: Gluten; )
½ packet
Diced Tomatoes with Garlic & Onion
1 sachet
chermoula spice blend
1 sachet
vegetable stock powder
1
parsnip
1 packet
peeled pumpkin pieces
1 sachet
ras el hanout
1
Silverbeet
1 packet
mint
½
lemon
1 packet
roasted almonds
(Contains: Almond; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
lamb mince
Not included in your delivery
olive oil
1.5 cup
boiling water
20 g
butter
(Contains: Milk; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a baking dish, combine Israeli couscous, chopped tomatoes (see ingredients), chermoula spice blend, vegetable stock powder and the boiling water (11/2 cups for 2 people / 3 cups for 4 people). • Cover with foil and bake until couscous is 'al dente' and water is absorbed, 28-32 minutes.
• Meanwhile, cut parsnip into wedges lengthways. • Place peeled pumpkin pieces and parsnip on a lined oven tray. Sprinkle over ras el hanout and drizzle with olive oil. Season with a pinch of salt and toss to combine. • Roast until blistered and tender, 20-25 minutes
• Meanwhile, roughly chop silverbeet. Pick and thinly slice mint leaves. Slice lemon into wedges. Roughly chop roasted almonds. • In a small bowl, combine Greek-style yoghurt and mint. Season to taste. • Heat a large frying pan over high heat. Cook lamb mince, breaking up with a spoon, until just browned, 3-4 minutes. Transfer to a plate. • When couscous has 5 minutes remaining, remove from oven then stir through silverbeet and return.
• Remove couscous from oven and add a squeeze of lemon juice, the butter and brown sugar and stir to combine. Season to taste. • Divide tomato couscous between bowls. Top with roast veggies and lamb mince. • Dollop over mint yoghurt. Garnish with almonds. Serve with remaining lemon wedges. Enjoy! TIP: Add a splash of water if the couscous looks dry.
