One Pot Lamb and Zucchini

Couscous

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family-friendly
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family-friendly
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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 onion and zucchini

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 Greek 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!

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

Number of people

Couscous

Lamb mince 350.00 Grams
Zucchini large 1.00 Pieces
Red onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Sun dried tomatoes 60.00 Grams
Olive oil 2.00 Tbsp
Salt 0.50 Tsp
Dried oregano 2.00 Grams
Couscous 150.00 Grams
Chicken stock cube 1.00 Pieces
Water 350.00 ML

Garnishes

Lemon 1.00 Pieces
Greek feta 50.00 Grams
Fresh mint 10.00 Grams
Olive oil 2.00 Tbsp

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

photo

1 Prep vegetables

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

photo

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.

photo

3 Add onion and zucchini

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

photo

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.

photo

5 Prep garnishes

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

photo

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

Number of people

Couscous

Lamb mince 350.00 Grams
Zucchini large 1.00 Pieces
Red onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Sun dried tomatoes 60.00 Grams
Olive oil 2.00 Tbsp
Salt 0.50 Tsp
Dried oregano 2.00 Grams
Couscous 150.00 Grams
Chicken stock cube 1.00 Pieces
Water 350.00 ML

Garnishes

Lemon 1.00 Pieces
Greek feta 50.00 Grams
Fresh mint 10.00 Grams
Olive oil 2.00 Tbsp
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