Harissa Lamb & Black Bean Couscous
with Yoghurt
Harissa, the chilli-based condiment originating from North Africa varies in heat from mild to firey. Our version is definitely on the mild side, with a gentle heat plus warming spices. It's the ideal sauce to complement lamb, and with hearty couscous plus a cooling yoghurt, this bowl is a burst of flavour in every bite!
Unfortunately, this week's chickpeas were in short supply, so we've replaced them with black beans. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
Chicken-Style Stock Powder
1 packet
lamb mince
1 packet
Soffritto Mix
½ tin
black beans
(Contains Soy; )
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
tomato paste
1 sachet
ras el hanout
1 packet
harissa paste
1 bag
baby spinach leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
¾ cup
boiling water
40 g
butter
(Contains Milk; )
2 tsp
brown sugar
½ cup
water
Nutrition Values
Utensils
Instructions
• Boil the kettle. • In a medium heatproof bowl, add couscous and chicken-style stock powder. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and half the butter and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook lamb mince and soffritto mix, breaking up mince with a spoon, until just browned, 4-5 minutes. • Meanwhile, drain and rinse black beans (see ingredients).
• Add black beans, garlic paste, tomato paste, the brown sugar and ras el hanout and cook, stirring, until fragrant, 1-2 minutes. • Add the water and remaining butter. Stir to combine and simmer until slightly reduced, 1 minute. • Add harissa paste and baby spinach leaves and stir to combine. Season to taste.
• Divide couscous between bowls. Top with harissa lamb and black beans. • Dollop with Greek-style yoghurt to serve. Enjoy!
