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Moroccan minced lamb with couscous
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1 essential Waitrose Onion, chopped
500g pack essential Waitrose Lamb Mince
2 tsp Ras El Hanout seasoning
100g dried apricots, chopped
75g essential Waitrose Pitted Green Olives, halved
Zest and juice of 1 essential Waitrose Lemon
200ml lamb stock
28g pack coriander, chopped
150g essential Waitrose Couscous
1. Cook the onion, mince and seasoning in a large saucepan for 5 minutes until browned. Add the apricots, olives half the lemon zest and juice and stock, cover and simmer gently for 15 minutes. Season and stir in half the coriander.
2. Meanwhile, place the couscous in a bowl with the remaining lemon zest and juice, pour over 200ml boiling water, cover and leave for 5 minutes. Fluff up with a fork and stir in the remaining coriander. Serve with the Moroccan mince.
Typical values per serving:
This recipe was first published in January 2015.