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Middle Eastern Rapid Lamb Stew

With Grilled Courgette & Feta

Recipe Development TeamUpdated on November 03, 2025

Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!

Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!

Calories

:

517 kcal

Protein

:

30g protein

Total

:

20 minutes

Difficulty

:

Easy

Allergens:

Cereals containing gluten
Wheat
Sulphites
May contain traces of allergens
Celery
Soya

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

100 grams

Feta Cheese

1 unit(s)

Courgette

(May contain traces of: Celery)

200 grams

Lamb Mince

120 grams

Couscous

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)

½ pot(s)

Dried Oregano

1 sachet(s)

Chicken Stock Powder

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

Not included in your delivery

240 milliliter(s)

Water for the Couscous

100 milliliter(s)

Water for the Sauce

Nutrition Values

Energy (kJ)2164 kJ

Energy (kcal)517 kcal

Fat15 g

of which saturates6.6 g

Carbohydrate65.3 g

of which sugars11.9 g

Dietary Fibre6.2 g

Protein30 g

Salt2.4 g

Potassium73.8 mg

Calcium49.1 mg

Iron1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Halve, peel and thinly slice the onion.

Peel and grate the garlic (or use a garlic press).

Crumble the feta into a small bowl and set aside.

Trim the courgette then slice into rounds about 1cm thick.

2

Heat a drizzle of oil in a large sauce pan on medium high heat.

When hot add the lamb mince and use a spoon to break up mince.

Fry, stirring occasionally, until brown all over, 3-5 mins.

3

Meanwhile, put the couscous, oregano and chicken stock powder in a bowl.

Pour the boiling water for the couscous (see ingredients for amount) into the bowl.

Cover tightly with cling film and leave to the side for 10 mins or until ready to serve.

4

Once the lamb has coloured, add the onion and cook, stirring occasionally, until softened, 3-4 mins.

Add the garlic and cook, stirring, for a further 1 minute.

Add the passata, water (see ingredients for amount), red wine stock pot and season with salt and pepper.

Bring to the boil and cook until slightly thickened, 2-3 mins.

5

Heat a large frying pan (no oil) on a high heat.

When hot add the courgette and season with salt and pepper.

Cook until charred on each side, 2-3 mins per side.

Remove the courgette from the pan, chop into small pieces.

Mix the courgette and half the feta together, add the oil (see ingredients for amounts) and season with salt and pepper.

6

Using a fork, carefully fluff up the couscous.

Add the remaining feta, mix and share between your plates.

Spoon over the lamb sauce.

Top with the charred courgette salsa.

Enjoy!

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