Chermoula-Coconut Lamb & Pearl Couscous
with Chargrilled Capsicum Salad & Mint-Fetta Yoghurt
This divine meal centres around a tender, already slow-cooked lamb shoulder. Roast it with coconut milk, passata, dates and our chermoula spice blend and prepare to be wowed. Serve with some equally impressive sides, including a delightfully doughy pearl couscous and a tangy, refreshing yoghurt.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 bag
mint
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
½ packet
Pitted Dates
(May be present: Milk, Peanut, Sesame, Soy, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Walnut, Pistachio. )
1 tin
coconut milk
1 box
passata
1 sachet
chermoula spice blend
1 packet
slow-cooked lamb shoulder
1 packet
pearl couscous
(Contains Gluten, Wheat; May be present: Soy. )
2 sachet
vegetable stock powder
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
Chargrilled Capsicums
1 bag
salad leaves
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1.5 cup
water
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Roughly chop mint leaves. Roughly chop roasted almonds. Set aside. • Cut pitted dates (see ingredients) into halves.
• In a baking dish, combine coconut milk, passata, dates, chermoula spice blend and 1/2 of the vegetable stock powder (1 sachet) • Place slow-cooked lamb shoulder in the baking dish, turning to coat. Pour liquid from the packaging over the lamb (for a 4-person portion, separate the lamb into its two pieces!). • Cover the dish with foil, then roast for 25 minutes. • Remove from oven. Uncover, then turn lamb over. Roast, uncovered, until browned and heated through, a further 10-12 minutes.
TIP: If the lamb has a fat layer, turn the fat-side up after removing the foil.
• While the lamb is roasting, combine pearl couscous, remaining vegetable stock powder and the water in a second baking dish. • Bake until couscous is 'al dente' and water is absorbed, 24-28 minutes.
TIP: 'Al dente' pearl couscous is cooked through but still slightly firm in the centre.
• When the lamb has 5 minutes remaining, combine Greek-style yoghurt and mint in a small bowl. • Crumble in fetta cubes. • Stir to combine.
• Roughly chop chargrilled capsicums. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. • Add capsicums and salad leaves. Toss to coat.
• Shred lamb directly in the baking dish using two forks (or slice, if you prefer). • Divide pearl couscous and chargrilled capsicum salad between plates. Top with chermoula-style lamb, spooning over any remaining sauce from the baking dish. • Top with almonds and mint-fetta yoghurt to serve. Enjoy!