Solo: Lamb, Mint & Pine Nut Couscous

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Solo: Lamb, Mint & Pine Nut Couscous

Lamb, chickpeas and tomatoes mixed through warm couscous with fresh herbs and pinenuts.

Ingredients to serve 1

  • ¼ cup x couscous
  • ¼ cup x boiling water
  • 1 tsp x vegetable stock
  • ¼ x lemon
  • ¼ tbsp x Couscous Lamb Mix
  • ¼ clove x garlic – crush, peel and chop finely
  • 50g x lamb mince
  • ¼ tin x chickpeas – drain and rinse
  • 50g x cherry tomatoes – cut in quarters
  • 5g x fresh mint – chop roughly
  • 5g x fresh coriander – chop roughly
  • 1 x spring onion – slice thinly
  • ½ tbsp x pine nuts
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)
  • . x cling wrap (from your pantry)


Step 1

Prepare all ingredients as indicated above. Mix the stock into the boiling water.

Step 2

Using the fine side of the grater, grate the skin of the lemon to create zest. Then cut the lemon in half and juice.

Step 3

Put a pan onto a medium heat and toast the pine nuts until golden.

Step 4

Mix the lamb mince with the Couscous Lamb Mix and salt and pepper. Place a large frying pan on a medium - high heat. When hot, fry the lamb mince in olive oil for 3 minutes - don’t overcrowd the pan, rather cook in batches. Add garlic to the pan and cook for a further 1 minute. Mix the lamb mince and the juices from the pan with the chickpeas and the juice from half the lemon.

Step 5

Put the couscous in a large bowl and pour over the vegetable stock and some salt. Cover with cling wrap, leave to stand and swell for 5 minutes. Remove the cling wrap and fluff up the couscous with a fork.

Step 6

Place the couscous in a bowl and mix with the cherry tomatoes, coriander, spring onion, half the mint, a good glug of olive oil, zest, and the rest of the lemon juice and season to taste. Arrange the lamb mince on top and sprinkle over pine nuts and the rest of the mint and enjoy!