Mediterranean Lamb Couscous Bowl
with Salsa, Pickled Onion & Garlic 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
1
onion
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
flaked almonds
(Contains Almond; )
3 clove
garlic
1
cucumber
1 bag
baby spinach leaves
1
white turnip
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
1
olive oil
¼ cup
red wine vinegar (or white wine vinegar)
¾ cup
water (for the couscous)
⅓ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
Thinly slice the red onion. In a small bowl, combine the red wine vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside.
In a medium saucepan, combine the water (for the couscous) and chicken-style stock powder and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, then cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
While the couscous is cooking, heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. Finely chop the garlic. Roughly chop the cucumber and baby spinach leaves. Thinly slice the white turnip.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook 1/2 garlic until fragrant, 1 minute. Transfer the garlic oil to a small bowl, then add the Greek-style yoghurt and whisk to combine. Season to taste. Set aside. In a medium bowl, add the cucumber, turnip, a pinch of salt and pepper and a drizzle of olive oil. Toss to combine.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the lamb mince, breaking up with a spoon, until just browned, 4-5 minutes. Add the garlic & herb seasoning, tomato paste, dried oregano (see ingredient) 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. Drain the pickled onion. Divide the couscous between bowls. Top with the Mediterranean lamb, salsa and pickled onion. Drizzle over the garlic yoghurt. Sprinkle over the toasted almonds to serve.