Greek-Style Lamb & Leafy Couscous
with Caramelised 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.
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Ingredients
½
Onion
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
Chicken-Style Stock Powder
1 packet
flaked almonds
(Contains Almond; )
3 clove
garlic
1
cucumber
1 packet
baby leaves
1
tomato
1 packet
lamb mince
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
½ sachet
dried oregano
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
drizzle
white wine vinegar
¾ cup
boiling water
⅓ cup
water
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, wipe out the frying pan and return to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Finely chop garlic. Roughly chop cucumber and baby leaves. Thinly slice tomato into rounds.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and 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 ingredients) and remaining 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 leafy couscous between bowls. Top with Greek-style lamb, cucumber salsa and caramelised onion. • Drizzle over garlic yoghurt. Sprinkle with toasted almonds to serve. Enjoy!