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