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!
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).
PRINT RECIPE PDF
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!
Preheat oven to 190ºC (375ºF) fan bake.
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.
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.
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.
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.
Trim ends off beans. Place beans in a microwave-safe dish and cook for 1-2 minutes, until tender.
Spread feta mixture onto serving plates. Top with spinach/kale, couscous, beans, tomatoes and sliced sausages. Sprinkle with dukkah mix.
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.