One Pot Lamb and Zucchini Couscous

Method

1. 1Prep vegetables

   • Boil the measured water.
   • Dissolve the chicken stock cube in the boiled measured water.
   • Chop the zucchini into bite-sized pieces.
   • Peel and finely chop the onion.
   • Peel and mince the garlic.
   • Finely chop the sun dried tomatoes.

2. 2Fry lamb

   • Heat a non-stick pan over medium-high heat with a drizzle of olive oil.
   • Once hot, fry the onion, garlic, lamb mince and zucchini with a pinch of salt.
   • Cook for 5-6 min or until the lamb is browned.

3. 3Add couscous

   • Add the oregano, sun dried tomatoes and couscous. Stir the pan.
   • Add the chicken stock and mix well.
   • Turn off the heat and cover with a lid immediately.
   • Set aside for 5 min until all the liquid is absorbed and the couscous is soft.

4. 4Prep garnishes

   • Meanwhile, crumble the feta.
   • Pick and finely chop the mint leaves.
   • Cut the lemon into wedges.

5. 5Serve

   • Once the couscous has steamed and is tender, drizzle generously with olive oil.
   • Add the chopped mint and a squeeze of lemon juice, to taste. Mix well.
   • Serve the One Pot Lamb and Zucchini Couscous garnished with Crumbled Feta and any remaining Lemon Wedges.