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Middle Eastern Style Lamb and Couscous
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Middle Eastern Style Lamb and Couscous

Middle Eastern Style Lamb and Couscous

with Roasted Cumin Carrots and Yoghurt

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On the table in less than 25 minutes, this Middle Eastern Style Lamb and Couscous is quick and full of flavour. Here, the Middle Eastern inspired flavour comes from the cumin and harissa, a condiment widely used in Middle Eastern and North African cuisine, containing dried chillies, star anise, cumin and coriander.

Tags:
High Protein
Allergens:
Gluten
•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Carrot

1 sachet(s)

Ground Cumin

15 grams

Chicken Stock Paste

120 grams

Couscous

200 grams

Lamb Mince

1 unit(s)

Red Onion

40 grams

Prunes

1 unit(s)

Garlic Clove

30 grams

Tomato Puree

50 grams

Harissa Paste

75 grams

Low Fat Natural Yoghurt

20 grams

Wild Rocket

Not included in your delivery

240 milliliter(s)

Water for the Couscous

100 milliliter(s)

Water for the Lamb

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Nutritional information

Energy (kJ)2734 kJ
Energy (kcal)654 kcal
Fat23.9 g
of which saturates7.8 g
Carbohydrate76.6 g
of which sugars20.5 g
Dietary Fiber10.4 g
Protein33.1 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Medium Saucepan
•Lid
•Pan
•Garlic Press

Instructions

Roast the Carrots
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Trim the carrots, then slice into 1cm thick rounds (no need to peel).

c) Pop the carrots onto a baking tray. Drizzle with oil, season with salt and pepper, then scatter over the cumin. Toss to coat, then spread out in a single layer.

d) When the oven is hot, roast on the top shelf until soft and golden, 15-16 mins. Turn halfway through. 

If you'd prefer to pan-fry your carrots, skip the oven and stir-fry in a large frying pan with the cumin until tender, 4-5 mins. Transfer to a bowl and cover to keep warm. Use the pan for the lamb in step 3.

Couscous Time
2

a) Meanwhile, 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 pop a lid on the pan.

c) Leave to the side for 8-10 mins or until ready to serve.

Fry the Lamb
3

a) While everything cooks, 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. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Finish the Prep
4

a) While the lamb cooks, halve, peel and chop the red onion into small pieces.

b) Roughly chop the prunes.

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

Simmer and Spice
5

a) Lower the heat to medium and add the onion to the lamb. Cook until soft, 3-4 mins.

b) Stir in the garlic, tomato puree and harissa paste. Cook for 1 min more.

c) Add the water for the lamb (see pantry for amount), prunes and the remaining chicken stock paste. Stir and bring to a gentle simmer.

d) Cook until the mixture has thickened, 5-7 mins.

Season and Serve
6

a) When everything's ready, carefully fluff up the couscous with a fork, then season with salt and pepper.

b) Taste the stew and season with salt and pepper if needed. Add a splash of water if it's a little thick.

c) Divide the couscous between your bowls and spoon over the lamb stew.

d) Top with the roasted cumin carrots, a spoonful of yoghurt and the rocket leaves to finish.

Enjoy!

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