Harissa couscous
This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish
Family meals: Easy lamb tagine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves a family of 4-6 or makes 6-8 toddler meals
Skip to ingredients
- 2 tbsp olive oil
- 1 onionfinely diced
- 2 carrotsfinely diced (about 150g)
- 500g diced leg of lamb
- 2 fat cloves garliccrushed
- ½ tsp cumin
- ½ tsp ground ginger
- ¼ tsp saffronstrands
- 1 tsp ground cinnamon
- 1 tbsp clear honey
- 100g soft dried apricotquartered
- 1 low-salt vegetable stockcube
- 1 small butternut squashpeeled, seeds removed and cut into 1cm dice
- steamed couscousor rice, to serve
- chopped parsleyand toasted pine nuts, to serve (optional)
Nutrition: per serving (4)
- kcal413
- fat21.7g
- saturates7.5g
- carbs27.3g
- sugars22.4g
- fibre6.4g
- protein27.2g
- salt1glow
Method
step 1
Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.
step 2
Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.
step 3
Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour.
step 4
Remove the lid and cook for a further 30 mins, then stir in the squash. Cook for 20 – 30 mins more until the squash is soft and the lamb is tender. Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.
