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Lamb Tagine with Giant Couscous

  • 1
  • Easy
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Recipe Ingredients

  • 2 brinjals, roughly chopped
  • 2 baby marrows, cut into rings
  • 11⁄2 tbsp oil
  • salt and pepper
  • 1 yellow pepper, deseeded and chopped
  • 1 orange pepper, deseeded and chopped 6 vine tomatoes, quartered
  • 2 preserved lemons, diced
  • 300g giant couscous
  • 1 tsp to 11⁄2 tsp harissa paste
  • fresh mint, finely chopped
  • 100g feta
  • 75ml plain yoghurt
  • 500g lamb-neck fillet
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • pomegranate seeds, optional, to decorate 

Recipe Directions

  1. Preheat oven to 200°C. Put brinjals and baby marrows into a large roasting tin and toss through 1 tbsp oil and seasoning. Roast for 10 minutes. Remove from oven and add remaining vegetables and preserved lemons to the tin. Return to oven and cook for a further 25 minutes.
  2. While the vegetables are cooking, bring a large pot of water to the boil and cook giant couscous (about 8 minutes). Drain and stir through 1⁄2 tsp to 1 tsp harissa paste, most of the mint and feta. In a small bowl, stir 1⁄2 tsp harissa into yoghurt and set aside.
  3. Meanwhile, cut the lamb into 2,5cm rounds and transfer to a large bowl. Sprinkle over the coriander, cumin and plenty of seasoning and rub into the lamb. Heat remaining oil in a large frying pan, and fry the lamb for 8 to 10 minutes until golden and cooked through but still soft.
  4. Transfer couscous to a large platter, top with vegetables and lamb, sprinkle over remaining mint, feta and pomegranate seeds, and serve with harissa yoghurt.

 

Each Serving About 1 670kJ, 18g fat (8g saturated), 33g carbohydrate (8g total sugars) 25g protein, 4g fibre.


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