Pulled lamb shoulder with sticky pomegranate glaze
Cooking the meat really slowly in fruit juice makes it meltingly tender, and the juices double up as a sweet glaze
Golden couscous with apricots & crispy onions
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 500g couscous
- 1 vegetable stockcube
- 2 tsp turmeric
- 1 tsp ground cinnamon
- 100g dried apricotchopped
- 3 red onionsthinly sliced
- 1 tsp caster sugar
- about 500ml vegetable or sunflower oil
- zest and juice 1 lemon
- 2 tbsp olive oil
- small bunch corianderchopped
- small handful mintchopped, a few leaves reserved
Nutrition: per serving
- kcal403
- fat8g
- saturates1g
- carbs67g
- sugars11g
- fibre6g
- protein12g
- salt0.6glow
Method
step 1
Boil a kettle. Tip the couscous into a large bowl, crumble in the stock cube, then add the turmeric, cinnamon and apricots, and season well. Pour over 500ml boiling water, give everything a quick stir, then cover with cling film and leave for 5 mins.
step 2
Put half the sliced onions in a bowl with a good pinch of salt and the sugar, pour over enough boiling water to cover and leave to steep for 10 mins. (This will remove some of the onions’ acidity and turn them a beautiful bright pink colour.)
step 3
Heat enough oil to come about 5cm up the side of a deep saucepan. Once hot, fry the remaining onions in batches for 1-2 mins until golden and crispy. Drain on kitchen paper and sprinkle with salt.
step 4
Use a fork to fluff up the couscous. Drain the steeped onions and stir through the couscous with the lemon zest and juice, olive oil and herbs. Tip onto a serving platter or bowl and scatter with the crispy onions and mint leaves.
