ACT Nutrition Support Service » Recipes » Moroccan Lamb & Cous Cous

Moroccan Lamb & Cous Cous

ACT Nutrition Support Service » Recipes » Moroccan Lamb & Cous Cous

Moroccan Lamb & Cous Cous

Serves 2

Ingredients

½ tablespoon olive oil
1 small onion
1 clove garlic
½ teaspoon ground cumin
½ teaspoon turmeric powder
¼ teaspoon ground coriander
200g diced lamb
425g can chopped tomatoes
½ cup chicken stock
½ x 300g can chickpeas
Juice of 1 lemon
2 cups baby spinach leaves

Cous Cous
½ cup cous cous
½ cup boiling water
1 tablespoon slivered almonds
1 tablespoon chopped coriander, to serve. 

 

Method

  1. Finely chop onion. Crush garlic.
  2. Heat oil in a frypan. Add onion and garlic and sauté until onion is tender. Stir in spices and cook for a further one minute
  3. Add lamb to frypan. Cook until browned.
  4. Stir in tomatoes, stock, chickpeas and juice. Bring to boil and allow to simmer for 20 minutes whilst preparing the couscous.
  5. Place cous cous in a heat proof bowl. Stir in boiling water and allow to stand, covered, for 10 minutes.
  6. Fluff the cous cous with a fork and stir in the almonds and coriander
  7. Serve the lamb with the prepared cous cous and a sprinkle of chopped coriander .