Lamb, chickpea and fig tagine

Instructions

1 Place lamb, pepper, onions, garlic, Moroccan seasoning and cinnamon stick in a large saucepan. Add enough water (about 4 cups) to cover lamb. Bring to the boil, cover and simmer gently for 1 hour.

2 Add carrots, courgettes, chickpeas and figs to saucepan. Cover and simmer for 30 more minutes. Stir in tomato paste and herbs. Simmer for 5 minutes, uncovered.

3 Meanwhile, place couscous in a large bowl with 2 cups boiling water. Cover and stand for 10 minutes then fluff with a fork. Serve lamb with couscous and garnish with parsley, if preferred.