Moroccan Spiced Lamb Mince and veggies with Couscous

Moroccan Spiced Lamb Mince and veggies with Couscous

  • Daana Category
  • Quick and easy
Cuisine
Mediterranean
A family friendly weeknight meal
Allergens Wheat, Nuts
Time 30 min
From The Paddock

Nutritional Values

ENERGY430kJ
PROTEIN25.0g
FAT18.0g
SAT FAT4.0g
CARB42.0g
SUGAR13.0g
SODIUM690mg

What We Send

Lamb Mince
Diced onion
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Daana's Pantry Moroccan Spice Mix
Tomato paste
Dried apricots
Couscous
Diced veggies
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Daana's Pantry mixed nuts
Lemon
Parsley

What You'll Require

Olive Oil 2 to 3 tbsp
Salt
Pepper

Utensils

  • 1 x Frying pan
  • 1 x Saucepan
  • 1 x Serving Bowl

Pre Preparation

1

Finely grate the zest from the lemon.

2

Squeeze the juice of the remaining lemon into a small bowl.

3

Wash and drain the diced veggies.

4

Wash and finely chop parsley.

Cooking

Cooking Lamb mince
1

Warm a deep frying pan or wok for 1 min. Add 1 tbsp olive oil and the lamb mince. Cook and stir for 5-6 mins, and break up any lumps as it cooks.

2

Brown the lamb mince evenly.

3

Stir in the diced onion with a pinch of salt and pepper. Cook and stir for 5 mins till the onion looks soft and glossy.

4

Add tomato paste, dried apricots. and crushed garlic along with spice mix.

5

Add 150ml water. Cover and bring to the boil.

6

Add diced veggies, salt and pepper. Turn the heat down and simmer for 20 mins, stirring now and then, till the sauce has thickened.

7

Note: while the mince is cooking prepare the couscous.

8

Remove from heat, check seasoning.

Cooking Couscous
1

In a saucepan bring 175ml water to a boil.

2

Add a drizzle of olive oil, butter, and a little salt.

3

Add couscous. Take saucepan off the heat, cover and let it steam for 5 minutes.

4

Uncover and use a fork to fluff the couscous and break any lumps.

5

Stir in the lemon zest and parsley. Season with a pinch of salt and pepper.

Moroccan Spiced Lamb Mince and veggies with Couscous

To Serve

1. Dish couscous on to a plate, spoon lamb mince and veggies over the couscous.
2. Sprinkle mixed nuts, chopped parsley and a squeeze of lemon juice.

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