Lamb and Veggie Couscous Fingers

2012-06-13
  • Servings : 12
  • Prep Time : 10m
  • Cook Time : 50m
  • Ready In : 60m

OK, this is the last of the leftovers. I attempted a couscous slice, and I think it turned out really well. I have done two versions, one has egg, cheese and flour, the other doesn’t.

From now on I will try and include as many allergy alternative options as possible, for all those amazing mums who have that little extra thing to think about each day, I hope this helps x

Join us on Facebook for other foodie bits and pieces.

 

Ingredients

  • 1 tbsp olive oil
  • 250g lamb steak, diced
  • 1 clove garlic, crushed
  • ¼ cup capsicum, seeds removed, sliced
  • 1 tomato, diced
  • 1½ cups sweet potato, cubed
  • ½ cup broccoli florets
  • ½ cup zucchini, diced
  • 1 cup vegetable stock
  • 1 cup couscous
  • 1 tbs parsley, chopped
  • Options:
  • 1 egg
  • 2 tbs flour
  • 1 cup cheese, grated

Method

Step 1

Heat the oil in a large saucepan. Add the chopped lamb and cook through. Add the garlic, tomato and capsicum and cook for a few minutes until soft. Then add the sweet potato, broccoli and cover - fry for around 5 minutes, stirring occasionally. -

Step 2

Once the mixture has softened, add the stock and simmer for 5 minutes or until all vegetables are tender and the lamb is cooked through. Puree until you have a semi liquid consistency. -

Step 3

Return to the stove and heat puree mixture until boiling. Add the couscous, turn off the heat, cover. Leave this to stand for 3-5 minutes until the couscous has absorbed all the liquid and is soft. Stir through the parsley -

Step 4

(A) Heat oven to 180 degrees. Stir through egg, 1/2 the cheese and flour. Push couscous mixture into a square baking dish, sprinkle with remaining cheese and bake for 25-35minutes or until cheese is golden. Leave to cool and cut into fingers to freeze OR -

Step 5

(B) Shape into patties and lightly fry for a few minutes either side -

Print Friendly


Recipe Comments

  1. posted by Allie on June 19, 2012

    After a bit of feedback I think the patties are the better of the two. I hope your babies are enjoying them. Allie x

      Reply
  2. posted by Mummy Em on June 22, 2012

    I did something similar to this the other day when I was feeling lazy – a jar of baby food, egg and quinoa. I tried it with couscous too but my bubba liked the quinoa better. Always love easy fingerfood!

      Reply
  3. posted by kate on July 22, 2013

    hi allie, is there a step missing from the beginning of this recipe? how do you start, and when is the lamb added?

    also, do you need to add more water to the puree to ensure the couscous cooks, or should it be enough?

      Reply
    • posted by Allie on July 22, 2013

      Hi Kate, there was a sentence missing, thanks so much for picking up on that. I haven’t made this in a while but from memory the puree mixture was liquid enough for the cous cous to cook and create more of a “patty” consistency so it works when frying or baking into finger food. I hope that helps, let me know how you go, Ax

        Reply
  4. posted by Andi on November 2, 2014

    I think bubs will love this one–does the zucchini go in with broccoli and sweet potato? Thanks!

      Reply
    • posted by Allie on November 3, 2014

      Yep! I hope bubs likes.

        Reply

Post A Comment



Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

More Recipes