Moroccan Lamb & Spinach Jewelled Couscous
with Currants & Yoghurt
Dreaming of warm Moroccan nights? Try our lamb and jewelled couscous, bursting with rich flavours, currants, spinach and almonds. This dish is sure to transport you from the dinner table to Morocco on the very first bite.
This recipe is under 650kcal per serving.
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
Ingredients
1 packet
couscous
(Contains Gluten; )
1 sachet
vegetable stock powder
1
cucumber
1
tomato
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
lamb mince
1 packet
Currants
1 packet
Moroccan Curry Paste
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
¾ cup
boiling water
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Boil the kettle. In a medium heatproof bowl, add couscous and vegetable stock powder. 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 spinach leaves. • Heat a large frying pan over medium-high heat. Toast flaked 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, Moroccan curry paste and the honey, stirring to combine, 1 minute. Remove from heat, then season to taste.
• Add baby spinach to the couscous, along with cucumber and currants, and toss to combine. • Divide spinach jewelled couscous between bowls. Top with Moroccan lamb. • Serve with Greek-style yoghurt and garnish with toasted almonds. Enjoy!