Greek-Inspired Lamb Bowls
with Savoury Couscous and Feta
These Greek-inspired lamb bowls are an easy way to pack your day with bold and sunny Mediterranean flavours. Lemon-pepper seasoning and a finishing touch of feta bring a zesty punch to the hearty base.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
½ cup
Couscous
(Contains Wheat)
113 g
Baby Tomatoes
160 g
Sweet Bell Pepper
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit
Vegetable Broth Concentrate
1 tbsp
Lemon-Pepper Seasoning
66 g
Mini Cucumber
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
100 mL
Greek Yogurt
(Contains Milk)
2 unit
Garlic, cloves
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¾ tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Garlic Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Core, then cut pepper into 1/2-inch pieces. Halve tomatoes. Grate cucumber directly into a small bowl. Season with salt, then stir to combine. Peel, then mince or grate garlic.
Add peppers, tomatoes, 2 tsp vinegar, 1/2 tsp sugar, 1 tbsp oil (dbl all for 4 ppl) and half the Lemon-Pepper Seasoning to a medium bowl. Season with salt, then toss to combine.
Transfer grated cucumber to paper towels. Pat dry. Discard any remaining liquid.Add yogurt, remaining vinegar, 1/4 tsp sugar (dbl for 4 ppl) and 1/4 tsp garlic to the same bowl. (NOTE: Reference garlic guide.) Season with pepper, then whisk until smooth.Stir in drained cucumber.
Add broth concentrate, 2/3 cup water and 1 tbsp butter (dbl both for 4 ppl) to a small pot. Cover and bring to a boil over high heat.Once boiling, remove the pot from heat, then add couscous. Stir to combine.Cover and let stand for 5 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add lamb to the dry pan. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat, if desired. Add remaining Lemon-Pepper Seasoning and any remaining garlic, then season with salt. Remove the pan from heat, then cover to keep warm.
Fluff couscous with a fork and season with salt. Divide couscous between bowls. Top with lamb, marinated veggies and any remaining marinade from the bowl.Sprinkle feta over top.
