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.
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
Greek Seasoning
(Contains Sulphites)
50 g
Shallot
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
1 tbsp
Oil*
½ tsp
Salt and Pepper*
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.