with Baby Leaves & Yoghurt
Chermoula spice is the ultimate complimentary seasoning for tender lamb and protein-rich chickpeas, and with hearty couscous plus a cooling yoghurt, this bowl is a burst of flavour in every bite! We can't wait to dig in. *We’ve replaced the couscous in this recipe with jasmine rice due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Jasmine rice
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
2 tsp
Water
0.5 cup
Chermoula spice blend
1 sachet
Baby Leaves
1 packet
Greek-Style Yoghurt
1 packet
• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. Stir through chicken-style stock powder. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, 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 and the brown sugar 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 chermoula spice blend and baby leaves and stir to combine. Season to taste.
• Divide rice between bowls. • Top with chermoula lamb and chickpeas. • Serve with Greek-style yoghurt. Enjoy!
4231
kJ
Energy (kJ)
45.6
g
Fat
70.2
g
of which saturates
70.2
g
Carbohydrate
15.5
g
of which sugars
16.3
g
Dietary Fibre
72.9
g
Protein
1753
mg
Sodium
