Pulled Lamb Tagine with Pearl Couscous

Pulled Lamb Tagine with Pearl Couscous

Ready in 30 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, October 27, 2019.
Order Now
Order Now

Ingredients

Tagine

  • 1 carrot, cut in half lengthways & thinly sliced
  • 1/4 cauliflower, cut into small florets until you have about 1/2 cup
  • 2 tsp minced ginger
  • 1 pack tagine spices
  • 1/2 can cherry tomatoes
  • 1 pack dates
  • 1/4 cup water
  • 1 pack pulled lamb
  • 1/2 pack baby spinach

Couscous

  • 1 pack pearl couscous
  • 1 tsp sliced almonds

Steps

  1. Bring a pot of salted water to the boil. Prep & cook tagine. Heat a drizzle of oil in a fry-pan on medium heat. Cook carrot, cauliflower, ginger and tagine spices for 2 minutes, until fragrant. Add a splash of water if it sticks.
  2. Add canned tomatoes, dates and water measure and bring to a simmer. Cook for 7 minutes.
  3. Finish tagine. Stir through pulled lamb and spinach and cook for 2 more minutes, until lamb is heated through. Season.
  4. Cook couscous. Add couscous to pot of boiling water and cook for 12-14 minutes, until just tender. Drain well and toss with a drizzle of olive oil.
  5. Serve tagine on couscous with a sprinkle of almonds.

Nutritional Information

Energy 2747 kj
657 kcal
Protein 47.9g
Carbohydrate 77.0g
Fat 16.8g