Lamb Couscous Pilaf

Nutrition per serve

Ingredients

• 1pcs zucchini
• 1bunch mint
• 2clov garlic
• 300g lamb mince
• 5g chermoula seasoning
• 150g couscous
• 130g natural yoghurt
• 10ml olive oil
• 200ml boiling water
• 5ml red or white wine vinegar

Method

1. Step 1 — Prep ingredients
   Thinly slice the zucchini. Reserve a few whole leaves, then coarsely chop the mint, discarding the stems. Crush or finely chop 2 garlic cloves.
2. Step 2 — Brown lamb mince
   Heat 2 tsp olive oil in a medium deep frypan over high heat. Cook the lamb mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Remove from the pan with a slotted spoon.
3. Step 3 — Cook zucchini
   Return the pan to medium heat. Cook the zucchini, stirring, for 4 mins or until just tender. Add the mince, garlic and chermoula seasoning and cook, stirring, for 30 secs or until fragrant. Season with salt and pepper.
4. Step 4 — Add couscous
   Stir the couscous and 200ml boiling water into the mince mixture. Cover and remove the pan from the heat. Stand for 5 mins or until the water is absorbed. Fluff with a fork. Stir in half the chopped mint. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Combine the yoghurt, remaining chopped mint and 1 tsp red wine vinegar in a bowl. Divide the lamb couscous pilaf among bowls and top with the mint yoghurt and reserved mint leaves. Enjoy!
6. Step 6 — Make it yours
   If you have some on hand, scatter over some toasted pepitas or slivered almonds for crunch.

Allergens

Sulfit, Gluten, Wheat, Milch