Greek-Style Lamb & Green Couscous
with Caramelised Onion & Mint Yoghurt
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.
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
½
Onion
1 packet
couscous
(Contains Gluten; )
1 sachet
Chicken-Style Stock Powder
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
2 clove
garlic
1 packet
mint
1
cucumber
1 packet
baby leaves
1
tomato
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
lamb mince
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
½ sachet
dried oregano
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
2 tsp
water (for the onion)
¾ cup
boiling water (for the couscous)
drizzle
white wine vinegar
⅓ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
• 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 lamb mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add garlic & herb seasoning, tomato paste, dried oregano (see ingredient) 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 lamb, cucumber salsa and caramelised onion. • Drizzle over mint yoghurt. Sprinkle with toasted almonds to serve. Enjoy!
