Harissa Lamb & Chickpea 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!
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 sachet
Chicken-Style Stock Powder
1 packet
lamb mince
1 packet
Soffritto Mix
½ tin
chickpeas
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
1
olive oil
¾ cup
boiling water
40 g
butter
(Contains Milk; )
1 tsp
brown sugar
½ cup
water
Nutrition Values
Utensils
Instructions
• 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 / 1 1/2 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.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook lamb mince and soffritto mix until just browned, 4-5 minutes. • Meanwhile, drain and rinse chickpeas (see ingredients).
• Add chickpeas, 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.
• Divide couscous between bowls. Top with harissa lamb and chickpeas. • Serve with Greek-style yoghurt. Enjoy!