Greek-Inspired Lamb Bowl

Greek-Inspired Lamb Bowl

with Savoury Couscous and Feta

Read more

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.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

½ cup



113 g

Baby Tomatoes

160 g

Sweet Bell Pepper

¼ cup

Feta Cheese, crumbled


1 unit

Vegetable Broth Concentrate

1 tbsp

Lemon-Pepper Seasoning


50 g


1 tbsp

Red Wine Vinegar


Not included in your delivery

1 tbsp

Unsalted Butter*


½ tsp


1 tbsp


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
Utensilsarrow down iconarrow down icon
Medium Pot
Medium Bowl
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, wash and dry all produce.

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


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.


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.


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.


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.


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.