with Yoghurt & Fetta Cubes
Chermoula spiced lamb is our new favourite flavour combo and we think you'll quickly become fan favourites as well. Level it all up with a currant-laced and veggie-loaded couscous and Greek-style yoghurt to serve. Flavour in every bite, guaranteed!
Allergens
Utensils
Tags
Chermoula Spice Blend
1 sachet
Lamb mince
500 g
Currants
1 packet
Couscous
1 packet
Vegetable Stock Pot
1 sachet
Snacking tomatoes
1 packet
Greek-Style Yoghurt
1 packet
Cucumber
1
Fetta Cubes
1 packet
Spinach & Rocket Mix
1 packet
• Boil the kettle. In a medium bowl, add couscous, currants and chicken stock pot. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.
• Meanwhile, roughly chop cucumber. Halve snacking tomatoes. • Heat a large frying pan over high heat. Cook lamb mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Add chermoula spice blend and cook until fragrant, 1 minute. • Remove pan from heat and stir in a splash of water until combined. Season to taste.
• To the couscous, add cucumber, tomatoes, spinach & rocket mix and a drizzle of olive oil and white wine vinegar. • Toss to combine. Season to taste.
• Divide jewelled couscous between bowls. Top with chermoula lamb and Greek-style yoghurt. • Crumble over fetta cubes to serve. Enjoy!
2820
kJ
Energy (kJ)
674
kcal
Calories
29
g
Fat
12.8
g
of which saturates
48.8
g
Carbohydrate
11.9
g
of which sugars
5.6
g
Dietary Fibre
51.7
g
Protein
0
mg
Cholesterol
1070
mg
Sodium
