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Speedy summer lamb tagine
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1 tsp vegetable oil
1 red onion, sliced
400g Welsh Diced Lamb Leg
Bart Moroccan-Style Salt
1 green chilli, deseeded and thinly sliced
300g pack Waitrose Red Choice Tomatoes, roughly chopped
400g can essential Waitrose Cannellini Beans, drained and rinsed
8 LOVE Life Soft Dried Apricots, quartered
600ml hot chicken stock
Grated zest and juice of 1 lemon
Fresh coriander leaves, to serve
1. Heat the oil in a large frying pan. Add the onion and lamb, season generously with the Moroccan-style salt and stir-fry for 5 minutes.
2. Add the chilli and tomatoes and cook for 5 minutes until the tomatoes are softened and pulpy. Stir in the cannellini beans, apricots and 150ml of the stock and simmer for a further 10 minutes.
3. Meanwhile, place the couscous in a large heatproof bowl with the lemon zest and juice and cover with the remaining 450ml hot stock. Set aside for 5 minutes until the liquid has been absorbed.
4. Break up the couscous with a fork, spoon between 4 shallow bowls then top with the tagine. Scatter with coriander leaves to serve.
A traditional tagine is made with chickpeas but this one uses cannellini beans. Why not try it with borlotti or kidney beans for a change?
Typical values per serving:
34.8g protein, 10g fibre
This recipe was first published in June 2013.