MEDITERRANEAN LAMB BOWLS
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These Mediterranean lamb bowls have a few different ingredients to prepare – all easy to make though, and the end result is deliciousness in every bite!

Mediterranean lamb bowls with couscous, roasted tomatoes and dukkah.

The base of the bowl is a whipped tomato and feta cream. Top with baby spinach or kale, tender pearl couscous, green beans and roasted cherry tomatoes.

Slice up the lamb sausages and pile on top, then sprinkle the whole meal with pistachio dukkah. Yum!

If you have some dukkah left over, save it to have on toast with smashed avocado and fried haloumi (perhaps a poached egg too).

 

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Mediterranean lamb bowls with couscous, roasted tomatoes and dukkah.

MEDITERRANEAN LAMB BOWLS

Keyword: LAMB, MAIN MEALS
Difficulty: Easy
Ready In: 40 minutes
Serves: 4

These Mediterranean lamb bowls have a few different ingredients to prepare - all easy to make though, and the end result is deliciousness in every bite! 

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Ingredients

TO SERVE

  • 1/4 cup raw pistachios (30g)
  • 2 Tbsp pumpkin seeds
  • 1 Tbsp black sesame seeds
  • 1 Tbsp coriander seeds
  • 1 Tbsp cumin seeds
  • 1/2 tsp salt
  • 1/2 cup unsweetened Greek yoghurt (125ml)
  • 100 g feta cheese (3.5oz)
  • 2 Tbsp pizza paste
  • 250 g green beans (8.8oz)
  • 60 g baby spinach or kale (2.1oz)

SAUSAGES AND TOMATOES

  • 550 g good quality lamb sausages (1lb 3oz)
  • 250 g cherry tomatoes (8.8oz)
  • 1 Tbsp olive oil

COUSCOUS

  • 1 Tbsp olive oil
  • 3/4 cup pearl couscous (150g)
  • 1 1/2 cups boiling water (375ml)
  • 2 tsp chicken stock powder

Instructions

  1. Preheat oven to 190ºC (375ºF) fan bake.

  2. START PREPARING SERVING INGREDIENTS

    Set a medium frying pan on medium heat. Add pistachios, all seeds and salt and cook, stirring, until lightly toasted (about 2 minutes). Remove from heat.

  3. COOK SAUSAGES AND TOMATOES

    Arrange sausages on a rack set over a roasting dish. Place tomatoes on a small oven tray, drizzle with oil and season with salt and pepper. Toss to combine. Place sausages and tomatoes in oven (sausages above tomatoes) and roast for 20-25 minutes, until sausages are browned and cooked through.

  4. COOK COUSCOUS

    Meanwhile, heat oil in a non-stick saucepan on medium. Add couscous and cook until lightly browned (1-2 minutes). Add water, bring to a boil and stir in stock. Reduce heat to medium-low and cover with a lid. Simmer for 15-20 minutes, until liquid is absorbed and couscous is tender. Remove from heat.

  5. FINISH PREPARING SERVING INGREDIENTS

    Add pistachio mixture to a small food processor or blender. Process until roughly chopped (to make a dukkah). Transfer to a bowl. Wipe out the processor/blender and add yoghurt, feta and pizza paste. Blend until smooth. Season to taste with salt and pepper.

  6. Trim ends off beans. Place beans in a microwave-safe dish and cook for 1-2 minutes, until tender.

  7. SERVE

    Spread feta mixture onto serving plates. Top with spinach/kale, couscous, beans, tomatoes and sliced sausages. Sprinkle with dukkah mix.

Recipe Notes

WINE MATCH: A Rosé.
GLUTEN-FREE OPTION: Make sure sausages are gluten-free. Couscous can be swapped for cooked rice (try microwave packets for an easy option) or quinoa. If cooking the rice or quinoa yourself, you can add the stock powder for extra flavour, just make sure it’s gluten-free. Ensure pizza paste is gluten-free.
INGREDIENT SWAPS / NOTES: If you’re not keen on sausages, use lamb steaks instead (pan fry until cooked to your liking - tomatoes can also be pan fried in this case). Beef sausages work well too, or beef rump or sirloin steak. Pistachios could be swapped for almonds or hazelnuts.
COOKING METHOD: Sausages and tomatoes could be cooked on the barbecue, if you prefer.
STORING AND REHEATING: Sausages, tomatoes, couscous and beans can be stored together and reheated in the microwave. Store dukkah, feta mix and spinach/kale separately, and add just before serving.

 
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2 Comments

  1. Jenny says:

    This was delicious. The building of flavours from the feta mixture up was really good. I used Lamb medallions and just cooked them separately. Will definitely use this recipe again.

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