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Moroccan lamb with couscous
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A simple, easy supper recipe, perfect for all the family or just as good for entertaining.
350g essential Waitrose lamb neck fillet, thinly sliced
2 tsp harissa paste, or to taste
1 tbsp essential Waitrose vegetable oil
1 essential Waitrose onion, sliced
800g can essential Waitrose chopped tomatoes
50g pitted black olives, sliced (optional)
250g essential Waitrose couscous
400ml hot lamb stock
1. Mix the lamb and harissa together and season. Heat the oil in a large saucepan and fry the lamb and onion for 5 minutes.
2. Add the tomatoes and olives, if using, half cover with a lid and simmer gently for 30 minutes, stirring occasionally.
3. Meanwhile, place the couscous in a large bowl, pour over the hot stock, cover and leave for 5 minutes. Serve with the lamb and some cooked green beans.
Typical values per serving:
This recipe was first published in January 2012.