Easy Harissa Lamb & Chickpeas
with Herby Couscous & 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!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
1 packet
couscous
(Contains Gluten(Wheat); )
1
carrot
1
tomato
1 bag
herbs
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
(Contains Milk; )
Not included in your delivery
olive oil
¼ piece
salt
¾ cup
boiling water
40 g
butter
(Contains Milk; )
½ tbs
brown sugar
½ cup
water
Nutrition Values
Utensils
Cooking Steps
• 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 herbs. Finely chop garlic. Drain and rinse chickpeas (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over 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.
• Add chickpeas, garlic, tomato, 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 stir to combine. Season to taste.
• Add herbs to couscous and stir to combine. • Divide herby couscous between bowls. Top with harissa lamb and chickpeas. • Serve with Greek-style yoghurt.