Greek-Style Venison & Beef Green Couscous

Name: Greek-Style Venison & Beef Green Couscous with Caramelised Onion, Mint Yoghurt & Feta
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Tomato; 1 packet Couscous; 1 sachet Coriander; 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; 250 g Venison & Beef Mince; 1 packet Cow's Milk Feta; 1 drizzle olive oil; 1 tbs balsamic vinegar; 1 tsp brown sugar; 2 tsp water (for the onion); ¾ cup water (for the couscous); 1 drizzle white wine vinegar; ⅓ cup water (for the sauce)

with Caramelised Onion, Mint Yoghurt & Feta

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Introduce your tastebuds to the incredible flavour of garlic and herb infused venison and 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.

Tags:

Calorie Smart

•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

Tomato

1 packet

Couscous

(Contains: Wheat, Gluten; )

1 sachet

Coriander

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

250 g

Venison & Beef Mince

1 packet

Cow's Milk Feta

(Contains: Milk; May be present: Cashew, Pine nut. )

Not included in your delivery

1 drizzle

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

2 tsp

water (for the onion)

¾ cup

water (for the couscous)

1 drizzle

white wine vinegar

⅓ cup

water (for the sauce)

Nutrition Values

Calories909 kcal

Energy (kJ)3800 kJ

Fat48.5 g

of which saturates23 g

Carbohydrate65 g

of which sugars21.6 g

Dietary Fibre7 g

Protein52.2 g

Cholesterol0 mg

Sodium2070 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 venison & beef 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 venison and beef, cucumber salsa and caramelised onion. • Drizzle over mint yoghurt. Sprinkle with toasted almonds to serve. Enjoy!