Greek-Style Lamb & Spinach Couscous Bowl
with Caramelised Onion & Garlic Yoghurt
- Gluten(Wheat)
- Almond
- Milk
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.
Ingredients
½
Onion
1 packet
couscous
(Contains: Gluten(Wheat))
1 sachet
Chicken-Style Stock Powder
1 packet
flaked almonds
(Contains: Almond)
3 clove
garlic
1
cucumber
1 bag
baby spinach leaves
1
tomato
1 packet
lamb mince
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
½ sachet
dried oregano
1 packet
Greek-Style Yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
drizzle
white wine vinegar
¾ cup
water (for the couscous)
⅓ cup
water (for the sauce)
Nutrition
You will need
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, wipe out the frying pan and return to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Finely chop garlic. Roughly chop cucumber and baby spinach leaves. Thinly slice tomato into rounds.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and 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 (see ingredients) and remaining garlic and cook until fragrant, 1 minute. Add the water (for the sauce) and simmer until slightly thickened, 1 minute. Season to taste.
• Add the baby spinach to the couscous and toss to combine. • Divide spinach couscous between bowls. Top with Greek-style lamb, cucumber salsa and caramelised onion. • Drizzle over garlic yoghurt. Sprinkle with toasted almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the delicious blend of flavours, with many praising the dish's Mediterranean taste and layered complexity.
- Ease of prep: Some found the recipe time-consuming with many steps, suggesting it might be better suited for weekends or cooking with a friend.
- Suggestions: Consider making mini meatballs in the air fryer instead of frying mince; try adding hummus or tahini sauce as an alternative to yoghurt.
- Next-day meals: The recipe yields quite a lot of couscous, which could be good for leftovers.
- Modifications: Some preferred to finely dice the cucumber; others found the caramelised onions optional.
