Greek-Style Lamb & Green Couscous
with Caramelised Onion & Mint 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.
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
½
Onion
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
Chicken-Style Stock Powder
1 packet
flaked almonds
(Contains Almond; )
2 clove
garlic
1 packet
mint
1
cucumber
1 packet
baby leaves
1
tomato
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
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
2 tsp
water (for the onion)
¾ cup
boiling water (for the couscous)
drizzle
white wine vinegar
⅓ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• 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, wash and dry frying pan, then return to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Finely chop garlic and mint. Roughly chop cucumber and baby leaves. Thinly slice tomato into rounds.
• In a second small bowl, add Greek-style yoghurt and mint, then 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 ingredient) and 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 couscous between bowls. Top with Greek-style lamb, cucumber salsa and caramelised onion. • Drizzle over mint yoghurt. Sprinkle with toasted almonds to serve. Enjoy!