Ingredients
- 500g Dry Couscous
- 5g Sultanas
- 500ml Boiling Hot Chicken or Vegetable Stock
- 70g Finely Chopped Fresh Coriander Leaves
- 50g Lemon Juice
- 70g Olive Oil
- 400g Lamb Cube with Bones
- 60g Carrots
- 60g Chick Peas
- 60g Green Capsicum
- 6g Red Capsicum
- 60g Apricot Dry
- 60g Potato
- 40g Sunflower Oil
- 40g Olive Oil
- 10g Cinnamon Stick
- 5g Salt
- 60g Green Chilies
- 60g Garlic
- 60g Onions
- 60g Marrow (Zuchinni)
- 5g Pine Nuts
- 10 pieces Cherry Tomatoes, Quartered
- 2 pieces Spring Onion, Trimmed, and Chopped
- Fresh Coriander Leaves for Garnish
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Cuisine: Arabic Cuisine -
Preparation Time: 15 mins -
Cooking Time: 15 mins -
Serves: 2 Person
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Calories760
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Proteins38
Method
1- Put the couscous and sultanas in a heatproof bowl and pour over the hot stock. Stir once and allow to stand for 15 minutes.
2- Meanwhile, whisk together the dressing ingredients.
3- Brown the lamb cubes with bones on all sides in a non-stick frying pan over high heat for about 4 minutes.
4- Reduce the heat to medium, add the vegetables and pine nuts and cook for a further 2 minutes, stirring once or twice. Remove the lamb cubes from the frying pan and set aside.
5- Fluff up the couscous with a fork and add it to the frying pan with the tomatoes, sauce, and spring onion. Heat for 1 minute, or until warmed through, stirring gently.
6- Spoon onto a plate, top with the lamb cubes and garnish with coriander and the rest of the vegetables.
