One Pot Lamb and Zucchini

Couscous
This one's as quick as is it easy and delicious. Ready in 20 minutes and packed with Greek flavours!
Cals 877 · Prot 58 · Carbs 88 · Fat 38
Quick & Easy
Family-Friendly
Try Hello Chef Now
20 min
photo
This one's as quick as is it easy and delicious. Ready in 20 minutes and packed with Greek flavours!
Cals 877 · Prot 58 · Carbs 88 · Fat 38
Quick & Easy
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Couscous
Lean lamb mince
350 Grams
Large zucchini
1 Piece
Red onion
1 Piece
Garlic cloves
3 Piece
Sun dried tomatoes
60 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Dried oregano
2 Grams
Couscous
150 Grams
Chicken stock cube
1 Piece
Water
350 ML
Garnishes
Lemon
1 Piece
Feta cheese
100 Grams
Fresh mint
10 Grams
Olive oil
2 Tbsp

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!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep vegetables

Finley dice the zucchini. Peel and finely chop the onion. Peel and grate the garlic. Finely chop the sun dried tomatoes.
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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.
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3 Add vegetables

Once browned, add the zucchini and onion and cook for 6 min further or until the onion has softened.
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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.
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5 Prep garnishes

Meanwhile, slice the lemon into wedges. Crumble the feta. Pick the mint leaves from the stem and chop them finely.
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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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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