with Yoghurt
Harissa, the chilli-based condiment originating from North Africa varies in heat from mild to firey. Our version is definitely on the mild side, with a gentle heat plus warming spices. It's the ideal sauce to complement lamb, and with hearty couscous plus a cooling yoghurt, this bowl is a burst of flavour in every bite! *Unfortunately, this week's chickpeas were in short supply, so we've replaced them with black beans. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Couscous
1 packet
Chicken-Style Stock Powder
1 sachet
Boiling water
0.75 cup
Butter
40 g
Lamb mince
1 packet
Soffritto Mix
1 packet
Black beans
0.5 tin
Garlic paste
1 packet
Tomato paste
1 packet
Brown sugar
2 tsp
Ras el hanout
1 sachet
Water
0.5 cup
Harissa paste
1 packet
Baby spinach leaves
1 bag
Greek-Style Yoghurt
1 packet
• Boil the kettle. • In a medium heatproof bowl, add couscous and chicken-style stock powder. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and half the butter and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook lamb mince and soffritto mix, breaking up mince with a spoon, until just browned, 4-5 minutes. • Meanwhile, drain and rinse black beans (see ingredients).
• Add black beans, garlic paste, tomato paste, the brown sugar and ras el hanout and cook, stirring, until fragrant, 1-2 minutes. • Add the water and remaining butter. Stir to combine and simmer until slightly reduced, 1 minute. • Add harissa paste and baby spinach leaves and stir to combine. Season to taste.
• Divide couscous between bowls. Top with harissa lamb and black beans. • Dollop with Greek-style yoghurt to serve. Enjoy!
3417
kJ
Energy (kJ)
36.6
g
Fat
16.6
g
of which saturates
73.3
g
Carbohydrate
15.1
g
of which sugars
45.2
g
Protein
1540
mg
Sodium
