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!
20 min
This one's as quick as is it easy and delicious. Ready in 20 minutes and packed with Greek flavours!
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Ingredients
Number of People:
Couscous
Lean lamb mince
350 Grams
Water
300 ML
Chicken stock cube
4*5*9*15*
1 Piece
Small zucchini
2 Piece
Red onion
1 Piece
Garlic cloves
3 Piece
Sun dried tomatoes
60 Grams
Dried oregano
2 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Couscous
10*11*
150 Grams
Garnishes
Feta cheese
4*
75 Grams
Fresh mint
10 Grams
Lemon
1 Piece
Olive oil
2 Tbsp
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4018 / 897 |
| Fats (g) | 34.8 |
| of which saturated (g) | 19.3 |
| Carbohydrates (g) | 81 |
| of which sugars (g) | 8.2 |
| Fibers (g) | 11.6 |
| Proteins (g) | 51 |
| Salt (g) | 7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep vegetables
Boil the measured water and dissolve the stock cube 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 lamb mince, 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.
5 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.
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