Shawarma lamb with tabbouleh

A tasty recipe which will be gobbled up as soon as the cloak strikes dinnertime.

Ingredients for two people

2 tbs	olive oil
2 tbs	red wine vinegar
2 tsp	HF shawarma spice blend
350 g	diced lamb
150 g	coucous
1/2	red onion, diced
1 bunch	parsley, finely chopped
3 tbs	mint, finely chopped
1	tomato, finely sliced
1	lemon, juiced
2	lebanese bread
100 g	yoghurt

Hellofresh recipe

For the lamb

In a medium bowl mix the olive oil, red wine vinegar, and the HelloFresh shawarma spice blend. Add the diced lamb and toss until the lamb is well coated, leave aside. Heat some oil in a pan over medium-high temperature, add the shawarma lamb and cook for 3-5 minutes until the lamb is brown on all sides, stirring regularly.

For the tabouleh

Place the couscous in a bowl, boil some water (the water has to be double the amount of your couscous so “e.g.” 300ml of water for 150g of couscous). Pour the water over the couscous, stir with a fork, and then cover the bowl tightly with glad wrap, leave to sit for 5 minutes. Remove wrap and fluff with a fork.

Combine the red onion, parsley, mint, tomato, and lemon juice into a bowl. Once the couscous has cooled combine all of the ingredients together.

To serve

Divide the Lebanese bread amongst your plates and then layer with the lamb and tabouleh. Top with a dollop of yoghurt and enjoy.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Pearl couscous with roast vegetables

These healthy roasted veggies give a great flavour and texture to the pearl couscous.

Ingredients for two people

350 g	pumpkin, chopped into 1 cm cubes
2	carrot, chopped into 1 cm cubes
2	zucchini, chopped into 1 cm cubes
150g	pearl couscous
3 tbs	coriander, roughly chopped
1	lemon, juiced
2 tbs	olive oil
2 tsp	smoked paprika
100 g	marinated feta

Hellofresh recipe

For the vegetables

Preheat the oven to 200C. Line a baking tray with baking paper. Spread the pumpkin, carrot, and zucchini on the tray and dress with some olive oil, season well with salt and pepper. Roast for 20 minutes or until tender.

For the couscous

Meanwhile, cook the couscous in a saucepan of boiling water for 10 minutes or until tender. Drain and transfer to a salad bowl. Once your veggies are cooked, combine the couscous, pumpkin, carrot, zucchini, and coriander in a large bowl.

For the dressing

Whisk the lemon juice, olive oil, and paprika in a small bowl and season with salt and pepper.

To serve

Pour the dressing over the salad and toss gently to combine. Divide between plates and top with crumbled marinated feta and enjoy!

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au