Greek Style Double Oregano Lamb and Couscous Bowl
with Mint Yoghurt and Cucumber-Rocket Salad
- Cereals containing gluten
- Wheat
- Milk
- Sulphites
- Soya
- May contain traces of allergens
Oregano, mint, cucumber and lamb are quintessentially Greek ingredients and are a delicious combination for a reason. Serve atop couscous for a mezze bowl inspired feast.
Ingredients
20 grams
Chicken Stock Paste
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
1 bunch(es)
Mint
1 unit(s)
Baby Cucumber
1 unit(s)
Garlic Clove
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
400 grams
Lamb Mince
30 grams
Tomato Puree
1 sachet(s)
Dried Oregano
1 sachet(s)
Ground Cinnamon
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
20 grams
Wild Rocket
Not included in your delivery
200 milliliter(s)
Water for the Couscous
150 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Pour the water for the couscous (see pantry for amount) and half the chicken stock paste into a saucepan and bring to the boil.
b) When boiling, remove from the heat, stir in the couscous and a drizzle of olive oil. Season with salt and pepper.
c) Pop a lid on the pan and leave to the side for 8-10 mins or until ready to serve.
a) Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks).
b) Trim the cucumber, then halve lengthways. Thinly slice widthways.
c) Peel and grate the garlic (or use a garlic press).
d) In a small bowl, combine the Greek style yoghurt and half the mint.
a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the lamb mince and cook until browned, 5-6 mins.
c) Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Once the mince is cooked, stir in the garlic and tomato puree. Fry until fragrant, 1 min more.
b) Once fragrant, mix in the water and sugar for the sauce (see pantry for both amounts), oregano, cinnamon and remaining chicken stock paste.
c) Bring the sauce to the boil, then lower the heat and simmer until thickened, 4-5 mins.
a) While the sauce simmers, in a salad bowl, combine the red wine vinegar with the sugar and olive oil for the dressing (see pantry for both amounts).
b) Season with salt and pepper and mix well.
c) When everything's ready, fluff up the couscous and stir through the remaining mint along with a drizzle of olive oil.
a) Add the cucumber and rocket to the bowl of salad dressing and toss to coat. TIP: Don't add the leaves too early or they'll go soggy!
b) Share the couscous between bowls and top with the lamb mince, salad and a dollop of mint yoghurt in separate sections.
Enjoy!
