Moroccan Spiced Lamb Burger Bowls with Peach and Mango Chutney
SERVES
4
PREP TIME
15 mins
COOK TIME
20 mins
INGREDIENTS
- 2 tsp Moroccan spice
- 1 c couscous
- 1/2 red onion, finely sliced
- 1 handful baby spinach leaves
- 1 jar Barker's Peach and Mango Chutney
- 1/2 lemon, juiced
- 2 Tbsp Greek yoghurt
- 1 Tbsp Pistachio nuts, roughly chopped
- 1 Tbsp Olive Oil
- 1 c boiling water
- 1 handful fresh parsley, chopped
- 1 handful fresh mint, chopped
Calories
511
Carbs
43.5g
Sugar
3.2g
Protein
23g
Fat
25.2g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Place the couscous in a heatproof bowl with a pinch of salt. Pour over the boiling water, cover and let sit for 5 minutes. Fluff with a fork, then stir through the parsley, mint, lemon juice and a drizzle of olive oil.
- Heat a frying pan over medium heat with the olive oil. Dust the patties with the spice mix and then cook for 3-4 minutes each side until well coloured. Remove and slice into thick strips.
- Divide couscous between bowls. Top with baby spinach, sliced lamb, red onion, a spoonful of Greek yoghurt, and a generous dollop of chutney.
- Sprinkle with pistachios and serve warm.
