Spiced Lamb Kofta Couscous Bowl
with pickled cucumber and mint yoghurt
It’s lamb koftas tonight and it’s going to be pure delight when you get a taste of the pickled cucumber and fluffy veg-packed couscous. The fragrant mint yoghurt adds a cooling touch to mildly spiced meat.
Tags:
Quick
•Calorie Smart
Allergens:
Sesamzaad
•Senf
•Hvede
•Milk
•Gerste
•Schwefeldioxide und Sulfite
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
Irish Lamb Mince
½ unit(s)
Carrot
2 unit(s)
Cucumber
2 unit(s)
Garlic
2.5 grams
Mint
1 sachet(s)
Middle Eastern Style Spice Mix
100 grams
Couscous
60 grams
Baby Spinach
110 grams
Yoghurt
1 pack(s)
Breadcrumbs
1 sachet(s)
Chicken Stock
½ sachet(s)
Apple Cider Vinegar
Not included in your delivery
¼ tsp
Salt
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2615 kJ
Energy (kcal)625 kcal
Fat26.9 g
of which saturates12.1 g
Carbohydrate62.9 g
of which sugars10.6 g
Dietary Fiber0.9 g
Protein34.4 g
Salt2 g
Potassium252.5 mg
Calcium119.4 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
Cooking Steps
1
- Trim and grate half a carrot (per 2P).
- Halve the cucumber lengthways then thinly slice widthways.
- Peel and grate the garlic (or use a garlic press).
- In a medium bowl, combine half a sachet of vinegar (per 2P) with a good pinch of sugar and salt.
- Add cucumber with just enough water to just cover it and set aside.
TIP: The thinner you slice the cucumber the quicker it will pickle!
2
- In a large bowl, combine the mince, half the garlic, Middle Eastern spice, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P).
- Season with pepper and mix together by hand.
- Roll into evenly-sized balls, then shape into small sausage shapes to make koftas, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the koftas until browned all over and cooked through, 10-12 mins. IMPORTANT: Koftas are cooked when no longer pink in the middle.
- Turn every few mins to ensure they cook evenly.
4
- Pour the couscous and stock into a bowl.
- Stir in 200ml boiling water (4P: 500ml | 6P: 600ml).
- Cover with a plate or cling film.
- Leave aside for 10 mins or until ready to serve.
- Just before serving, stir through the carrot and spinach and allow the spinach to wilt.
TIP: If you’re in a hurry you can boil the water in your kettle.
5
- Pick the mint leaves and thinly slice.
- Mix together the yoghurt, half the mint leaves (all for 4P and 6P) and remaining garlic in a bowl. Season to taste with salt and pepper.
- Drain the pickled cucumber.
6
- Divide the carrot couscous between bowls.
- Top with Middle Eastern lamb koftas.
- Serve with pickled cucumber and mint yoghurt alongside.
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