Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4018 / 897
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Boil the measuredwater and dissolve the stockcube in it. Chop the zucchini into small, bite-sized pieces. Peel and finely chop the onion. Peel and mince the garlic. Finely chop the sun dried tomatoes.
2 Fry lamb
Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the lambmince, zucchini and onion with a pinch of salt and cook for 5-6 min or until the lamb is browned.
3 Add couscous
Once the onion has softened, add the garlic and oregano and cook for 1 min further. Add the couscous, sun dried tomatoes and stock to the pan and bring to a boil. Once boiling, turn off the heat and cover with a lid immediately. Set aside for 5 min until all the liquid has absorbed and the couscous is soft.
4 Prep garnishes
Meanwhile, crumble the feta. Pick the mint leaves from the stem and chop them finely.
Once ready, squeeze half the lemon juice into the cooked couscous and drizzle with a very generous lug of oliveoil. Give everything a good mix up. Garnish with the chopped mint and crumbled feta.
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