Recipes
Lamb kebab tacos with jewelled cous cous and courgette tzatziki
North African-inspired flavours get a Tex-Mex twist in a treat for the eyes and taste buds
North African-inspired flavours get a Tex-Mex twist in a treat for the eyes and taste buds
(3 votes)
Cook: 30 Mins
Serves: 4
Price: £1.50 per serving
Nutritional Information
Each 401g serving contains
Energy
2065kj
493kcal
2065kj
493kcal
25%
Fat
8.4g
8.4g
Med
12%
12%
Saturates
2.8g
2.8g
Med
14%
14%
Sugars
14.0g
14.0g
High
16%
16%
Salt
1.56g
1.56g
High
26%
26%
of your reference intake.
Typical energy values per 100g:
515kj/123kcal
Typical energy values per 100g:
515kj/123kcal
Ingredients
200g cous cous
300ml boiling chicken or vegetable stock
300g Asda Fat Free Natural Yogurt
1 courgette, grated, any excess liquid squeezed out in a clean dishcloth
1 clove garlic, crushed
1tbsp lemon juice, plus lemon wedges to serve
4tbsp coriander
Juice and zest 1 orange
2tbsp extra virgin olive oil
50g pomegranate seeds, plus extra to garnish
1 Little Gem lettuce, shredded
1 punnet cress, snipped
50g red cabbage, shredded
4 Asda frozen Lamb Kebabs
4 white mini wraps
Method
1
1 Put the cous cous in a large, heatproof bowl and pour over the stock. Cover with a plate or clingfilm and set aside for 10 mins.
2
For the tzatziki, mix the yogurt, courgette, garlic, lemon juice and ½ the coriander in a small bowl.
3
Fluff the cous cous with a fork. Stir through the orange juice, zest, oil, pomegranate and remaining coriander.
4
For the salad, mix the lettuce, cress and cabbage together in a bowl.
5
Grill the frozen lamb kebabs according to the pack instructions.
6
Griddle the mini wraps for 30 secs. Spread each one with tzatziki, then top with the salad and a kebab.
7
Serve the lamb kebab tacos with the remaining tzatziki, cous cous and lemon wedges, to squeeze over, on the side.