One Pot Lamb and Zucchini
Couscous
Instructions
1 Prep vegetables
Finley dice the zucchini. Peel and finely chop the onion. Peel and grate the garlic. Finely chop the sun dried tomatoes.
2 Fry lamb
Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the lamb mince and a pinch of salt and cook for 5-6 min or until the lamb is browned.
3 Add onion and zucchini
Once browned, add the zucchini and onion and cook for 6 min further or until the onion has softened.
4 Add couscous
Once the onion has softened, add the garlic and oregano and cook for 1 min further. Add the couscous, sun dried tomatoes, stock cube and measured water 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.
5 Prep garnishes
Meanwhile, slice the lemon into wedges. Crumble the Greek feta. Pick the mint leaves from the stem and chop them finely.
6 Serve
Once ready, squeeze half the lemon juice into the cooked couscous and drizzle with a very generous lug of olive oil. Give everything a good mix up. Garnish with the chopped mint and crumbled feta.
Tips for fussy eaters
Leave the mint leaves whole so that the non-mint-lovers can easily dispose of them!
Pro tip
Don't skimp on the olive oil!
This one's as quick as is it easy and delicious. Ready in under 20 minutes and packed with Greek flavours!
Cooking Time: 20 min
Cals 950 · Prot 50.1 · Carbs 88.4 · Fat 45.8
Ingredients
Couscous
Garnishes
This one's as quick as is it easy and delicious. Ready in under 20 minutes and packed with Greek flavours!
Cooking Time: 20 min
Cals 950 · Prot 50.1 · Carbs 88.4 · Fat 45.8
Instructions
1 Prep vegetables
Finley dice the zucchini. Peel and finely chop the onion. Peel and grate the garlic. Finely chop the sun dried tomatoes.
2 Fry lamb
Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the lamb mince and a pinch of salt and cook for 5-6 min or until the lamb is browned.
3 Add onion and zucchini
Once browned, add the zucchini and onion and cook for 6 min further or until the onion has softened.
4 Add couscous
Once the onion has softened, add the garlic and oregano and cook for 1 min further. Add the couscous, sun dried tomatoes, stock cube and measured water 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.
5 Prep garnishes
Meanwhile, slice the lemon into wedges. Crumble the Greek feta. Pick the mint leaves from the stem and chop them finely.
6 Serve
Once ready, squeeze half the lemon juice into the cooked couscous and drizzle with a very generous lug of olive oil. Give everything a good mix up. Garnish with the chopped mint and crumbled feta.
Tips for fussy eaters
Leave the mint leaves whole so that the non-mint-lovers can easily dispose of them!
Pro tip
Don't skimp on the olive oil!
Ingredients
Couscous
Garnishes
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