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Lamb tagine with couscous
- Calories
- 595
- Fat
- 3.23g
- Saturates
- 1.29g
- Total sugars
- 9.03g
- Salt
- 0.24g
Serves 2
No ratings so far, be the first to rate this recipeThis recipe is a great way to use up leftover Sunday roast lamb. The dried apricots and raisins are a good source of fibre, and the couscous provides easy-to-digest carbohydrate for long-lasting energy
Ingredients
200ml vegetable stock
1 onion, roasted and quartered
4 cloves of garlic, roasted and quartered
50g dried apricots, chopped
50g raisins
Pinch of cinnamon
200g roast lamb, cut into strips
2 tbsp olive oil
100g pomodorino tomatoes, halved
12 pitted black olives, chopped
12 fresh mint leaves, sliced
200g couscous
Freshly ground pepper
Method
Bring the stock to the boil and add the roasted onion and garlic quarters, apricots and raisins.
Turn down the heat and season to taste. Add the cinnamon and lamb, then drizzle over the olive oil. Cover with a lid and leave to sit for 5 minutes.
Meanwhile, make up the couscous according to the packet Instructions.
Add the tomatoes, olives and mint leaves to the lamb mixture and serve with couscous.
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