Moroccan Style Lamb and Couscous
with Spinach, Pepper and Toasted Almonds
On the table in less than 25 minutes, this Moroccan Style Lamb and Couscous is quick but still full of flavour. A quicker version of the stews popular in the cuisine, this bowl of comfort combines harissa and chermoula for evoking the flavours of Morocco.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
20 grams
Chicken Stock Paste
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
1 unit(s)
Red Onion
1 unit(s)
Bell Pepper
200 grams
Lamb Mince
1 sachet(s)
Chermoula Spice Mix
1 carton(s)
Tomato Passata
50 grams
Harissa Paste
40 grams
Baby Spinach
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
Not included in your delivery
200 milliliter(s)
Water for the Couscous
1 tbsp
Honey
50 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
a) Pour the water for the couscous (see pantry for amount) and half the chicken stock paste into a saucepan, then 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.
a) Meanwhile, halve, peel and thinly slice the red onion. Halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the lamb mince, pepper and onion. Fry until browned, 5-6 mins.
c) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Once the lamb is browned, add chermoula spice mix (add less if you'd prefer things milder) and cook until fragrant, 1 min.
b) Add the remaining chicken stock paste, tomato passata, harissa paste (add less if you'd prefer things milder), honey and water for the sauce (see pantry for both amounts).
c) Stir to combine and bring to the boil.
a) Lower the heat of the lamb pan to medium and simmer, stirring occasionally, until the sauce has thickened, 4-6 mins.
a) Once thickened, stir the spinach into the lamb a handful at a time until wilted and piping hot, 1-2 mins.
a) When ready, fluff up the couscous with a fork.
b) Taste and season with salt and pepper if needed, then share between your bowls.
c) Top with the lamb and sprinkle over the toasted almonds to finish.
d) Enjoy!
