Greek-Style Lamb & Green Couscous

Name: Greek-Style Lamb & Green Couscous with Caramelised Onion & Mint Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 250 g Lamb Mince; 1 Tomato; 1 packet Couscous; 1 packet Mint; 1 Cucumber; 1 packet Greek-Style Yoghurt; 1 sachet Dried oregano; 1 packet baby leaves; 1 packet Tomato Paste; 1 packet Flaked Almonds; 1 Red Onion; 1 sachet Chicken-Style Stock Powder; 2 Garlic

with Caramelised Onion & Mint Yoghurt

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Introduce your tastebuds to the incredible flavour of garlic and herb infused lamb; it really packs a punch. Sitting on a hearty bed of couscous and topped with Greek-style yoghurt, this dish offers a depth of flavour that's sure to knock your socks off.

This recipe is under 650kcal per serving.

Tags:

Mediterranean

•High Protein

Allergens:

Wheat

•Gluten

•Milk

•Almond

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

250 g

Lamb Mince

Tomato

1 packet

Couscous

(Contains: Wheat, Gluten; )

1 packet

Mint

Cucumber

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

Dried oregano

1 packet

baby leaves

1 packet

Tomato Paste

1 packet

Flaked Almonds

(Contains: Almond; )

Red Onion

1 sachet

Chicken-Style Stock Powder

Garlic

Nutrition Values

Calories521 kcal

Energy (kJ)2180 kJ

Fat13.7 g

of which saturates4.2 g

Carbohydrate58.9 g

of which sugars16.2 g

Dietary Fibre7.1 g

Protein38.5 g

Sodium895 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.

Cooking Steps

• Boil the kettle. Thinly slice onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Place couscous and chicken-style stock powder in a medium heatproof bowl. • 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, wash and dry frying pan, then return to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Finely chop garlic and mint. Roughly chop cucumber and baby leaves. Thinly slice tomato into rounds.

• In a second small bowl, add Greek-style yoghurt and mint, then stir to combine. Season to taste. Set aside. • In a medium bowl, add cucumber, tomato, a pinch of salt and pepper and a drizzle of white wine vinegar and olive oil. Toss to combine.

• Return the 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. • Add garlic & herb seasoning, tomato paste, dried oregano and garlic and cook until fragrant, 1 minute. • Add the water and simmer until slightly thickened, 1 minute. Season to taste.

• Add baby leaves to the couscous and toss to combine. • Divide couscous between bowls. Top with Greek-style lamb, cucumber salsa and caramelised onion. • Drizzle over mint yoghurt. Sprinkle with toasted almonds to serve. Enjoy!