One-Pot Moroccan Lamb Medley

One-pot dishes are great for mid-week meals and this quick and easy lamb dish using our Moroccan spiced couscous is a real winner!


Fry 300g of diced seasoned lamb in a little oil for 4-5 minutes until browned all over, add 2 tsp of Harissa paste, stir and cook for 2-3 minutes.

Add 1 small tin (227g) of chopped tomatoes and 1 small tin of chick peas (add a pinch of chilli flakes if you like it spicy!). Simmer for 4-5 minutes with the lid on.

Add a packet of Ainsley Harriott Moroccan Medley Couscous and 90ml of water and stir until well combined (add a little more water if needed). Replace the lid and simmer gently for 3-4 minutes or until the couscous has soaked up the sauce. Stir well, fluff up the couscous with a fork and serve garnished with chopped parsley or coriander and toasted flaked almonds.

TIP: Try adding some chopped preserved lemon for extra zing or chopped apricots for fruitiness. You can also add a larger tin of chopped tomatoes if you prefer more sauce.



  • 300g diced lamb
  • 2 tsp harissa paste
  • 227g tin of chopped tomatoes
  • 227g tin of chick peas
  • Pinch of chilli flakes (optional)
  • 1 packet of Ainsley Harriott Moroccan Medley Couscous
  • handful of chopped fresh parsley or coriander
  • handful of toasted flaked almonds
  • salt and freshly ground black pepper