Harissa Lamb & Black Bean Couscous
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Harissa Lamb & Black Bean Couscous

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!

Tags:
Over 30g protein
Allergens:
Gluten(Wheat)
•Milk
•Soy

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

Total Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

couscous

(Contains Gluten(Wheat); )

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

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Nutrition Values

Energy (kJ)3417 kJ
Fat36.6 g
of which saturates16.6 g
Carbohydrate73.3 g
of which sugars15.1 g
Protein45.2 g
Sodium1540 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.

Utensils

•Large Non-Stick Pan

Cooking Steps

1
1

• 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.

2
2

• 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).

3
3

• 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.

4
4

• Divide couscous between bowls. Top with harissa lamb and black beans. • Dollop with Greek-style yoghurt to serve. Enjoy!