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Greek-Inspired Lamb Bowl

Greek-Inspired Lamb Bowl

with Savoury Couscous and Feta

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These Greek-inspired Lamb Bowls are an easy way to pack your day with bold and sunny Mediterranean flavours. A finishing touch of feta and pickled shallots bring a zesty punch to the hearty base.

Tags:Quick
Allergens:Wheat/BléMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Lamb

½ cup

Couscous

(ContainsWheat/Blé)

113 g

Baby Tomatoes

160 g

Sweet Bell Pepper

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

1 unit

Vegetable Broth Concentrate

1 tbsp

Lemon-Pepper Seasoning

(ContainsSulphites/Sulfite)

50 g

Shallot

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tsp

Sugar*

1 tbsp

Oil*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2761 kJ
Calories660 kcal
Fat34 g
Saturated Fat13 g
Carbohydrate52 g
Sugar11 g
Dietary Fiber5 g
Protein32 g
Cholesterol100 mg
Sodium1190 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Medium Bowl
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Large Bowl
Strainer
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.

Core, then cut pepper into 1/2-inch pieces. Halve tomatoes. Peel, then thinly slice shallot.

2

Add shallots, vinegar, 1 tbsp water and 1/2 tsp sugar (dbl both for 4 ppl) to a medium pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1-2 min. Remove pot from heat. Transfer veggies, including liquid, to a medium bowl. Set aside in the fridge to cool. Carefully wipe pot clean.

3

Combine broth concentrate, ⅔ cup water and 1 tbsp butter (dbl both for 4 ppl) in the same pot. Cover and bring to a boil over high heat. Once boiling, remove pot from heat, then add the couscous. Stir together. Cover and let stand for 5 min.

4

Heat a large non-stick pan over medium-high heat. When hot, add lamb. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Carefully remove and discard excess fat, if desired. Add half the Lemon-Pepper Seasoning, then season with salt and pepper. Remove pan from heat and cover to keep warm.

5

Add tomatoes, peppers, remaining Lemon-Pepper Seasoning, 1 tbsp pickling liquid and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper, then toss to combine.

6

Drain the pickled shallots and discard remaining pickling liquid. Fluff couscous with a fork and season with salt. Divide couscous between bowls. Top couscous with lamb, veggies and pickled shallots. Sprinkle feta over top.