eCook Meal
Dukkah Lamb & Gooseberry Couscous
with cranberries & fresh mint
Decadent dukkah-crusted lamb rump sided with a couscous salad loaded with crispy chickpeas, golden gooseberries, and fresh mint. Dressed salad leaves with a dollop of creamy mint-laced yoghurt elevates this meal to new heights.
Serving guide
Choose your portion size.
CRISP ‘EM UP
Boil the kettle. Place a pan over medium heat with a drizzle of oil. When hot, add the drained Chickpeas and fry for 8-10 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in!
COUSCOUS I SAID SO…
Using a shallow bowl, submerge the couscous in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Place the Dukkah on a small plate and set aside.
FRY THE GOOD STUFF
Place a pan over medium-high heat. Pat the lamb dry with paper towel and season. When the pan is hot, sear the lamb, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the lamb). During the final 1-2 minutes, baste the lamb with a knob of butter. Remove from the pan and allow to rest for 5 minutes.
ROLL & TOSS
When the lamb has rested, roll it through the Dukkah until well coated. Gently slice, season, and set aside. To the bowl with the cooked couscous, add the crispy Chickpeas, the chopped cranberries, a drizzle of olive oil, seasoning, and the halved Gooseberries. Toss until fully combined.
FINAL TOUCHES
In a salad bowl, combine the rinsed salad leaves, a drizzle of oil, and seasoning. Set aside. In a small bowl, combine the Yoghurt, ½ the sliced mint, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
TIME TO CHOW!
Plate up a generous helping of the loaded couscous and top with the Dukkah-crusted lamb slices. Side with the dressed leaves and drizzle over the minty Yoghurt. Garnish with the remaining mint and any remaining dukkah. There you have it, Chef!
Chickpeas - 60g
Whole Wheat Couscous - 75ml
Dukkah - 30ml
Free-range Lamb Rump - 160g
Dried Cranberries - 10g
Gooseberries - 60g
Salad Leaves - 20g
Low Fat Plain Yoghurt - 30ml
Fresh Mint - 4g
CRISP ‘EM UP
Boil the kettle. Place a pan over medium heat with a drizzle of oil. When hot, add the drained Chickpeas and fry for 8-10 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in!
COUSCOUS I SAID SO…
Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Place the Dukkah on a small plate and set aside.
FRY THE GOOD STUFF
Place a pan over medium-high heat. Pat the lamb dry with paper towel and season. When the pan is hot, sear the lamb, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the lamb). During the final 1-2 minutes, baste the lamb with a knob of butter. Remove from the pan and allow to rest for 5 minutes.
ROLL & TOSS
When the lamb has rested, roll it through the Dukkah until well coated. Gently slice, season, and set aside. To the bowl with the cooked couscous, add the crispy Chickpeas, the chopped cranberries, a drizzle of olive oil, seasoning, and the halved Gooseberries. Toss until fully combined.
FINAL TOUCHES
In a salad bowl, combine the rinsed salad leaves, a drizzle of oil, and seasoning. Set aside. In a small bowl, combine the Yoghurt, ½ the sliced mint, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
TIME TO CHOW!
Plate up a generous helping of the loaded couscous and top with the Dukkah-crusted lamb slices. Side with the dressed leaves and drizzle over the minty Yoghurt. Garnish with the remaining mint and any remaining dukkah. There you have it, Chef!
Chickpeas - 120g
Whole Wheat Couscous - 150ml
Dukkah - 60ml
Free-range Lamb Rump - 320g
Dried Cranberries - 20g
Gooseberries - 125g
Salad Leaves - 40g
Low Fat Plain Yoghurt - 60ml
Fresh Mint - 8g
CRISP ‘EM UP
Boil the kettle. Place a pan over medium heat with a drizzle of oil. When hot, add the drained Chickpeas and fry for 10-15 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in!
COUSCOUS I SAID SO…
Using a shallow bowl, submerge the couscous in 375ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Place the Dukkah on a small plate and set aside.
FRY THE GOOD STUFF
Place a pan over medium-high heat. Pat the lamb dry with paper towel and season. When the pan is hot, sear the lamb, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the lamb). During the final 1-2 minutes, baste the lamb with a knob of butter. Remove from the pan and allow to rest for 5 minutes.
ROLL & TOSS
When the lamb has rested, roll it through the Dukkah until well coated. Gently slice, season, and set aside. To the bowl with the cooked couscous, add the crispy Chickpeas, the chopped cranberries, a drizzle of olive oil, seasoning, and the halved Gooseberries. Toss until fully combined.
FINAL TOUCHES
In a salad bowl, combine the rinsed salad leaves, a drizzle of oil, and seasoning. Set aside. In a small bowl, combine the Yoghurt, ½ the sliced mint, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
TIME TO CHOW!
Plate up a generous helping of the loaded couscous and top with the Dukkah-crusted lamb slices. Side with the dressed leaves and drizzle over the minty Yoghurt. Garnish with the remaining mint and any remaining dukkah. There you have it, Chef!
Chickpeas - 180g
Whole Wheat Couscous - 225ml
Dukkah - 85ml
Free-range Lamb Rump - 480g
Dried Cranberries - 30g
Gooseberries - 180g
Salad Leaves - 60g
Low Fat Plain Yoghurt - 85ml
Fresh Mint - 12g
CRISP ‘EM UP
Boil the kettle. Place a pan over medium heat with a drizzle of oil. When hot, add the drained Chickpeas and fry for 10-15 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in!
COUSCOUS I SAID SO…
Using a shallow bowl, submerge the couscous in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Place the Dukkah on a small plate and set aside.
FRY THE GOOD STUFF
Place a pan over medium-high heat. Pat the lamb dry with paper towel and season. When the pan is hot, sear the lamb, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the lamb). During the final 1-2 minutes, baste the lamb with a knob of butter. Remove from the pan and allow to rest for 5 minutes.
ROLL & TOSS
When the lamb has rested, roll it through the Dukkah until well coated. Gently slice, season, and set aside. To the bowl with the cooked couscous, add the crispy Chickpeas, the chopped cranberries, a drizzle of olive oil, seasoning, and the halved Gooseberries. Toss until fully combined.
FINAL TOUCHES
In a salad bowl, combine the rinsed salad leaves, a drizzle of oil, and seasoning. Set aside. In a small bowl, combine the Yoghurt, ½ the sliced mint, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
TIME TO CHOW!
Plate up a generous helping of the loaded couscous and top with the Dukkah-crusted lamb slices. Side with the dressed leaves and drizzle over the minty Yoghurt. Garnish with the remaining mint and any remaining dukkah. There you have it, Chef!
Chickpeas - 240g
Whole Wheat Couscous - 300ml
Dukkah - 120ml
Free-range Lamb Rump - 640g
Dried Cranberries - 40g
Gooseberries - 250g
Salad Leaves - 80g
Low Fat Plain Yoghurt - 125ml
Fresh Mint - 15g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R359.62
for 4 servings · R89.91 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Free-range Lamb Rump needs 640 gFree Range Lamb Rump Steak Avg 350 g 350 g at R112.00 · 1.83× packR204.80
-
Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
-
Low Fat Plain Yoghurt needs 125 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 42% of packR8.33
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
-
Dukkah needs 120 mlCoriander and Roasted Seed Dukkah 60 g R35.99 · whole pack (size can't be divided)R35.99
-
Gooseberries needs 250 gCape Gooseberries 200 g 200 g at R50.99 · 1.25× packR63.74
-
Dried Cranberries needs 40 gDried Cranberries 250 g 250 g at R85.99 · 16% of packR13.76
Not in the Woolies basket — source these elsewhere:
- Whole Wheat Couscous
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Dukkah Lamb & Gooseberry Couscous?
The preparation time for Dukkah Lamb & Gooseberry Couscous with cranberries & fresh mint is between 10 and 25 minutes.
What is the total time required to make Dukkah Lamb & Gooseberry Couscous with cranberries & fresh mint?
The total time required to make Dukkah Lamb & Gooseberry Couscous with cranberries & fresh mint is between 30 and 50 minutes.
How many servings does Dukkah Lamb & Gooseberry Couscous provide?
4 servings
What are the main ingredients in Dukkah Lamb & Gooseberry Couscous?
Chickpeas, Dried Cranberries, Dukkah, Fresh Mint, Gooseberries, Lamb Rump, Salad Leaves, Whole Wheat Couscous, Yoghurt
What is the nutritional information of Dukkah Lamb & Gooseberry Couscous?
Calories: 868, Carbs: 71 grams, Fat: grams, Protein: 44.7 grams, Sugar: 8.2 grams, Salt: 456 grams
How do I prepare Dukkah Lamb & Gooseberry Couscous?
FINAL TOUCHES: In a salad bowl, combine the rinsed salad leaves, a drizzle of oil, and seasoning. Set aside. In a small bowl, combine the yoghurt, ½ the sliced mint, and seasoning. Loosen with water in 5ml increments until drizzling consistency. TIME TO CHOW!: Plate up a generous helping of the loaded couscous and top with the dukkah-crusted lamb slices. Side with the dressed leaves and drizzle over the minty yoghurt. Garnish with the remaining mint and any remaining dukkah. There you have it, Chef! FRY THE GOOD STUFF: Place a pan over medium-high heat. Pat the lamb dry with paper towel and season. When the pan is hot, sear the lamb, fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the lamb). During the final 1-2 minutes, baste the lamb with a knob of butter. Remove from the pan and allow to rest for 5 minutes. CRISP ‘EM UP: Boil the kettle. Place a pan over medium heat with a drizzle of oil. When hot, add the drained chickpeas and fry for 8-10 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in! ROLL & TOSS: When the lamb has rested, roll it through the dukkah until well coated. Gently slice, season, and set aside. To the bowl with the cooked couscous, add the crispy chickpeas, the chopped cranberries, a drizzle of olive oil, seasoning, and the halved gooseberries. Toss until fully combined. COUSCOUS I SAID SO…: Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Place the dukkah on a small plate and set aside.
What should be prepared from my kitchen to make Dukkah Lamb & Gooseberry Couscous?
Chickpeas, Dried Cranberries, Dukkah, Fresh Mint, Gooseberries, Lamb Rump, Salad Leaves, Whole Wheat Couscous, Yoghurt
How many calories does Dukkah Lamb & Gooseberry Couscous have?
868 calories
How much fat content does Dukkah Lamb & Gooseberry Couscous have?
grams