Introduce your tastebuds to the incredible harissa paste, filled with flavours that really pack a punch. Sitting on a bed of fluffy couscous that's studded with currants and topped with yoghurt, this tender lamb dish offers a depth of flavour and a speedy turnaround time that's sure to knock your socks off.
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1 packet
couscous
(Contains: Gluten(Wheat); )
1 sachet
vegetable stock powder
1
cucumber
1
tomato
1 bag
salad leaves
1 packet
flaked almonds
(Contains: Almond; )
1 packet
lamb mince
1 packet
Currants
(May be present: Milk, Gluten, Soy. )
1 packet
harissa paste
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
olive oil
20 g
butter
(Contains: Milk; )
¾ cup
boiling water
1 tsp
honey
• Boil the kettle. Place couscous, vegetable stock powder and the butter in a medium bowl. Add the boiling water (see ingredients) 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 salad leaves. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook lamb mince, breaking it up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium. Add currants, harissa paste and the honey, stirring to combine, 1 minute. Remove from heat, then season to taste.
• To the bowl with the couscous, add cucumber, tomato and salad leaves and toss to combine. • Divide veggie couscous between bowls and top with harissa lamb. • Serve with Greek-style yoghurt and garnish with toasted almonds.