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Speedy lamb meatball & butternut tagine

Speedy lamb meatball & butternut tagine

Ready-made meatballs make this so quick to put together; they’re already flavoured with onion, mint, parsley and seasoning so the flavours are building from the get-go.

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  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 tbsp olive oil
  • 500g pack 20 British Lamb Meatballs
  • 350g pouch Cooks’ Ingredients Tagine Stew Base
  • 400g can Essential Chopped Tomatoes In Natural Juice
  • 250g frozen Cooks’ Ingredients Butternut Squash
  • 100g dried apricots
  • 1 tsp vegetable bouillon powder
  • 250g couscous
  • ½ x 25g pack flat leaf parsley, leaves roughly chopped
  • 4 tbsp Essential Greek Style Yogurt, to serve


  1. Heat the oil in a large nonstick frying or sauté pan and cook the meatballs over a gentle heat for 5 minutes, until lightly browned. Drain off the excess oil.

  2. Add the stew base and tomatoes, bring to a simmer, then add the squash and apricots. Cover and simmer gently for 15-20 minutes, until the squash is tender and the meatballs are cooked through with no pink meat and the juices run clear.

  3. Meanwhile, make 250ml stock with boiling water and the bouillon. Put the couscous into a large bowl, pour over the stock, then cover tightly with a plate. Set aside while the meatballs cook

  4. Fluff up the couscous with a fork. Check the tagine seasoning and divide between shallow bowls. Scatter over the parsley and serve with the couscous and yogurt.

Cook’s tip

The secret to preparing couscous successfully is not to use too much liquid. Cover the with hot stock, reaching no more than a fingertip depth over the top of the grains. Cover with a well-fitting lid and let it steam to perfection. Add a little olive oil, lemon juice or the chopped rind of a preserved lemon to add a little more flavour.


Typical values per serving when made using specific products in recipe


2,981kJ/ 711kcals



Saturated Fat












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