Quick Lamb Koftas & Cucumber Ribbon Couscous
with Flaked Almonds & Garlic Yoghurt
Spice up your mealtime with lamb koftas! Juicy, savoury and packed with flavour, these bundles of joy go perfectly with a vibrant couscous salad and tangy garlic yoghurt. Load up your plate and dig in.
This recipe is under 650kcal per serving.
We’ve replaced the couscous in this recipe with pearl couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
cucumber
½
lemon
3 clove
garlic
1
carrot
1 packet
lamb mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Middle Eastern Seasoning
1 packet
Currants
(May be present Milk, Gluten, Soy. )
1 packet
Pearl (Israeli) Couscous
(Contains Gluten; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
baby leaves
1 packet
thyme
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
1.5 cup
water
Nutrition Values
Utensils
Instructions
• Using a vegetable peeler, peel cucumber into ribbons. Slice lemon into wedges. Finely chop garlic. Grate carrot. • Pick thyme leaves and roughly chop. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. • In a large bowl, combine lamb mince, fine breadcrumbs, Middle Eastern seasoning, thyme, the egg and a pinch of salt. • Using damp hands, roll lamb mixture into small koftas (you should get 3 koftas per person).
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add carrot and half the garlic and cook, stirring, until softened, 2-3 minutes. • Add pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. • Add the water and a pinch of salt and bring to the boil. Cook, uncovered on medium-high heat, stirring occasionally until tender and the water is absorbed, 10-12 minutes.
• Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook koftas, turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded).
• To the saucepan with the pearl couscous, add cucumber, baby leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide couscous salad between bowls. • Top with lamb koftas and a dollop of garlic yoghurt. • Sprinkle with flaked almonds and serve with any remaining lemon wedges. Enjoy!