Lamb kebab tacos with jewelled cous cous and courgette tzatziki

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

By , 11 March 2020

(2 votes)

Lamb kebab tacos with jewelled cous cous and courgette tzatziki
  • 30 Mins

  • Serves: 4

Nutritional Info
Each 401g serving contains
  • Energy

    2064KJ

    493KCAL

    25%
  • Fat

    8.4g

    low

    12%
  • Saturates

    2.8g

    low

    14%
  • Sugars

    14.0g

    low

    16%
  • Salt

    1.56g

    med

    26%
of your reference intake.
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 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.

  • For the tzatziki, mix the yogurt, courgette, garlic, lemon juice and ½ the coriander in a small bowl.

  • Fluff the cous cous with a fork. Stir through the orange juice, zest, oil, pomegranate and remaining coriander.

  • For the salad, mix the lettuce, cress and cabbage together in a bowl.

  • Grill the frozen lamb kebabs according to the pack instructions.

  • Griddle the mini wraps for 30 secs. Spread each one with tzatziki, then top with the salad and a kebab.

  • Serve the lamb kebab tacos with the remaining tzatziki, cous cous and lemon wedges, to squeeze over, on the side.