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Harissa Lamb & Chickpeas

Harissa Lamb & Chickpeas

with Herby Couscous & Yoghurt

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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!

Tags:Quick
Allergens:GlutenMilk

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 Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

couscous

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1

carrot

1

tomato

1 bag

parsley

2 clove

garlic

½ tin

chickpeas

1 packet

lamb mince

1 packet

tomato paste

1 sachet

ras el hanout

1 packet

harissa paste

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

¼ tsp

salt

¾ cup

boiling water

40 g

butter

(ContainsMilk)

½ tbs

brown sugar

½ cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3500 kJ
Fat37.6 g
of which saturates16.6 g
Carbohydrate76.4 g
of which sugars15.1 g
Protein46 g
Sodium1212 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Boil the kettle. • In a medium heatproof bowl, add couscous and the salt. Add boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and 1/2 the butter and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside. • Meanwhile, grate carrot. Roughly chop tomato and parsley leaves. Finely chop garlic. Drain and rinse chickpeas (see ingredients).

2

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook carrot until starting to soften, 2-3 minutes. • Add lamb mince and cook, breaking up with a spoon, until just browned, 3-4 minutes.

3

• Add chickpeas, garlic, tomato, tomato paste, 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 stir to combine. Season to taste.

4

• Add parsley to couscous and stir to combine. • Divide herby couscous between bowls. Top with harissa lamb and chickpeas. • Serve with Greek-style yoghurt