Pulled Lamb Tagine with Pearl Couscous

Pulled Lamb Tagine with Pearl Couscous

Ready in 20 minutes • Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, May 5, 2019.
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Ingredients

Tagine

  • 1 carrot, cut in half lengthways and thinly sliced
  • 1 pack onion, garlic, ginger paste
  • 1 pack tagine spices
  • 1 can chopped tomatoes
  • 1 pack dates
  • 1/2 pack olives
  • 1/2 cup water
  • 1 pack pulled lamb
  • 1 pack baby spinach

Pearl Couscous

  • 1 pack pearl couscous

To Serve

  • Coriander

From the Pantry

  • oil
  • salt + pepper

Steps

  1. Before you start, bring a medium pot of salted water to the boil on high heat (using hot tap water, with the lid on - for couscous).
  2. Prep carrot & cook tagine Heat a drizzle of oil in a medium pot on medium heat. Cook carrot, onion, garlic, ginger paste and tagine spices for 2 minutes, until fragrant. Add a splash of water if it sticks. Add tomatoes, dates, olives and water and bring to a simmer. Cook for 7 minutes. Stir through pulled lamb and spinach and cook for 2 more minutes, until spinach is wilted. Season.
  3. Meanwhile, cook couscous Add couscous to boiling water and cook for 8 minutes, until just tender. Drain well and toss with a drizzle of olive oil.
  4. Serve tagine on couscous. Garnish with coriander.

Nutritional Information

Energy 2947 kj
704 kcal
Protein 40.4g
Carbohydrate 81.4g
Fat 24.3g