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!
Allergens
Utensils
Tags
Olive oil
1
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
Chickpeas
0.5 tin
Garlic paste
1 packet
Tomato paste
1 packet
Brown sugar
1 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 / 1 1/2 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 until just browned, 4-5 minutes. • Meanwhile, drain and rinse chickpeas (see ingredients).
• Add chickpeas, 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 chickpeas. • Serve with Greek-style yoghurt. 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
