Lamb and Pumpkin Tagine with Couscous

Lamb and Pumpkin Tagine with Couscous

Ready in 40 minutes • Serves 4
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, July 28, 2019.
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Ingredients

Tagine

  • 1 pack lamb tagine

Couscous

  • 1 1/4 cups boiling water
  • 1 pack couscous
  • 1/2 bunch silverbeet

Steps

  1. Cook tagine Preheat oven to 180°C. Remove plastic sleeve from tagine. Place on an oven tray and cook for about 30 minutes, until heated through. Alternatively, spoon meal into a baking or casserole dish and cook at 200ºC for about 30 minutes, until heated through.
  2. Cook couscous Bring a full kettle to the boil. In a heat-proof bowl, combine boiling water, couscous and 1/2 tsp salt. Stir, cover and leave to swell for 5 minutes, then fluff up grains with a fork. Remove stalk from silverbeet and thinly slice until you have about 2 cups worth, fold through couscous. Season.
  3. Serve couscous topped with lamb and pumpkin tagine.

Nutritional Information

Energy 2783 kj
665 kcal
Protein 41.0g
Carbohydrate 60.0g
Fat 26.9g