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Moroccan lamb with couscous
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350g essential Waitrose lamb neck fillet, thinly sliced
2 tsp harissa paste
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 portion of frozen essential Waitrose extra fine whole green beans, to serve
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 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.