Lamb and Apricot Cousous

Perfect comfort food for chilly autumn evenings.

This is a rare treat indeed – comfort food that tastes great, looks fabulous and is a good healthy meal too! What more could you wish for?

A Moroccan inspired dish, this recipe is packed with flavour and really is an all-in-one meal, providing you with protein, carbohydrate, fibre, vitamins and minerals. It is quick to prepare and then you can forget about it while it cooks to perfection.

Lamb and Apricot couscousPreparation time 10 minutes
Cooking time 1 hour 30 minutes
Calories per portion 309 Kcal
Fat per portion 8g
of which saturated 3.5g
Serves 4
Suitable for freezing

Olive oil spray 2–3 bursts
Lean lamb 350g (12oz), diced
Onion 1, peeled and sliced
Ground cinnamon 1 tsp
Ground turmeric 1 tsp
Leek 1, washed and sliced
Red pepper 2, deseeded and roughly chopped
Ready-to-eat dried apricots 150g (5oz)
Lemon 1, grated zest and strained juice
Lamb stock 450ml (¾pint)
Couscous 110g (4oz)
Chopped flat leaf parsley 2 tbsp

1 Heat a saucepan or flameproof casserole dish and then spray with olive oil. Add the lamb and onion to the pan in a single layer. Cook over a high heat, turning occasionally until the lamb is browned on all sides. Add the cinnamon and turmeric and cook for a further minute, stirring well.

2 Add the leek, red pepper, apricots and lemon zest and juice to the casserole dish and mix with the meat. Pour the stock into the dish. Bring to the boil, then reduce the heat, cover the pan and leave to simmer gently for 1¼–1½hours, or until the lamb is tender.

3 Add the couscous, stir and re-cover the pan. Continue to cook for a further 3–5 minutes, over a very gentle heat until the couscous is just tender and has thickened the juices. Stir the parsley into the mixture. Serve with a green salad.

Cook’s tip
This recipe is versatile – it may also be cooked in a moderate oven rather than on the hob.

Recipe taken from Healthy & Healthy Dairy Cookbook

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