Lamb & Olive Couscous

Lamb & Olive Couscous

Rating
4.00rating out of 5

(683 reviews from our customers)

Prep Time

40 min

Cuisine

Moroccan

Use within

4-5 days

This stove-top tagine is a lively combination of Moroccan essentials; lamb, salty olives and sweet red onion spiced with earthy cumin and turmeric. It’s served alongside a cooling mint yoghurt, fluffy couscous and a handful of crunchy toasted almonds.

Prep Time

40 min

Cuisine

Moroccan

Use within

4-5 days

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In Your Box
Ingredients for 2 people (double for 4)
Red-onion
1 red onion
Couscous
120g couscous †
garlic-clove
2 garlic cloves
fresh-mint
10g fresh mint
British Lamb mince2
300g British lamb mince
ground-cumin
1 tbsp ground cumin
turmeric
1 tbsp ground turmeric
Chicken-stock-cube
1 chicken stock cube
Pitted-black-olives
30g black olives
Natural-yoghurt
120g organic natural yoghurt †
whole-almonds
30g almonds †
You Will Need
(stick) blender / pestle & mortar, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • Red onion
  • Golden couscous<strong>†</strong>
  • Garlic
  • Mint
  • British lamb mince
  • Ground cumin seeds
  • Bright yellow turmeric
  • Chicken stock cube
  • Pitted black olives
  • Organic natural yoghurt<strong>†</strong>
  • Almonds<strong>†</strong>
Typical Values per 100g per serving
Energy 725 kJ
173 kcal
3066 kJ
732 kcal
Fat
of which saturates
7.9 g
2.9 g
33.6 g
12.3 g
Carbohydrate
of which sugars
14.8 g
2.6 g
62.5 g
10.9 g
Fibre 1.5 g 6.2 g
Protein 10.9 g 46.2 g
Salt 0.12 g 0.49 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
Red onion
Golden couscous
Durum wheat semolina, water
Garlic
Mint
British lamb mince
Ground cumin seeds
Bright yellow turmeric
Chicken stock cube
Sea salt, starch, glucose syrup, sustainable palm oil, raw cane sugar, yeast extract, 2,5% chicken meat powder, 2,5% chicken fat, natural flavouring, roasted onions, turmeric, pepper, parsley, rosemary
Pitted black olives
Organic natural yoghurt
Milk
Almonds
whole blanched almonds
Allergens
  • Allergens highlighted by † (wheat-gluten, cereals, milk, nuts)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Boil a kettle

Dissolve the stock cube(s) in 350ml (650ml) of boiling water

Add the couscous to a bowl with 200ml (400ml) of the stock (save the rest for step 5), cover well and set aside (used in step 7)

2

Meanwhile, peel the onion(s) and slice finely

Crush the garlic with the side of a knife, peel it and chop finely

Remove the mint's leaves and chop coarsely, discarding the stems

Slice the olives thinly into 'O's'

3

Put a large wide-base pan on a medium-high heat

Once the pan is hot, add the almonds and dry toast for 3 min

Remove the almonds for step 6 and reserve the pan for the next step

4

Return the almond pan to a medium-high heat and add 1/2-1 tbsp of vegetable oil

Add the tumeric, cumin, and lamb mince and cook for 2-3 min or until browned, breaking it up with a spoon

Add the onion and garlic and cook for a further 2-3 min or until translucent

Add the garlic and cook for 1 min

5

Add the sliced olives and the remaining stock

Reduce the heat and simmer for 4-6 min or until the lamb is cooked through and the sauce has reduced, stirring occasionally

Tip: The sauce is ready when a trail is left by a wooden spoon at the bottom of the pan

Season to your taste with salt and pepper

6

Meanwhile, crush the almonds coarsley with a pestle and mortar or chop with a knife

Tip: Check the lamb and if the water has evaporated too quickly or the lamb is too dry, gradually add a few tbsp of water

7

Combine the yoghurt and mint

Season the mint yoghurt to your taste with salt and pepper

Fluff the couscous with a fork

8

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Arrange the lamb and couscous on plates

Drizzle the couscous with the mint yoghurt

Sprinkle the almonds on top

Enjoy!

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