

Lamb tagine with couscous
(at time of publication)
Ingredients
- 1 red onion, sliced
- 4 cloves garlic, crushed
- 4cm piece ginger, peeled and chopped
- 1 tablespoon oil, plus olive spray oil
- 600g lean lamb, cubed from leg steaks
- 1 teaspoon turmeric
- 2 teaspoons ground coriandercilantroX
- 1 teaspoon ground cumin
- 3 carrots, sliced
- 2 stalks celery, sliced
- 6 tomatoes, chopped
- 2 cinnamon sticks
- 3 tablespoons tomato puree
- ⅓ cup dates, chopped
- ⅓ cup preserved lemon (80g)
- 2 cups reduced-salt chicken stock
- Couscous
- 1 cup whole wheat couscous
- ⅓ cup sultanasgolden raisinsX
- juice of 1 lemon
- 1 tablespoon olive oil
- 400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed and drained
- Topping
- zest of 1 lemon
- ⅓ cup flaked almonds, toasted
- ⅓ cup fresh parsley, chopped
- ¼ cup fresh coriandercilantroX
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Instructions
1 Preheat slow cooker to low. Cook onion, garlic and ginger with oil in a non-stick pan until softened. Place in cooker. Spray pan with oil and brown lamb in batches. Add to cooker.
2 Add remaining ingredients, adding the stock last. Mix well. Cover and cook for 6—7 hours.
3 Twenty minutes before serving, place couscous in a bowl and pour over 1 cup boiling water. Leave to stand for 5 minutes. Fluff up with a fork. Add remaining couscous ingredients.
4 Season lamb to taste. Remove cinnamon stick. Mix topping ingredients together and sprinkle over the lamb.
5 Serve lamb with couscous and fresh coriander.
Variations
Make it gluten free: Use gluten-free couscous and check ground spices are gluten free.
Nutrition Info (per serve)
-
Calories 528cal
-
Kilojoules 2210kJ
-
Protein 33g
-
Total fat 19g
-
–Saturated fat 4g
-
Carbohydrates 50g
-
–Sugars 25g
-
Dietary fibre 12g
-
Sodium 570mg
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Calcium 140mg
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Iron 5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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