Good Housekeeping UK

Lamb tagine with giant couscous

Name: Lamb tagine with giant couscous
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 2 aubergines, roughly chopped; 2 courgettes, cut into rings; 11⁄2 tbsp oil; 1 yellow pepper, deseeded and roughly chopped; 1 orange pepper, deseeded and roughly chopped; 6 vine tomatoes, quartered; 2 preserved lemons, diced; 300 g (11oz) giant cous cous; 1-11⁄2 tsp harissa paste; Fresh mint, finely chopped; 100 g (31⁄2oz) feta; 75 mL (3fl oz) natural yogurt; 500 g (1lb 2oz) lamb neck fillet; 1 tbsp. ground coriander; 1 tbsp. ground cumin; Pomegranate seeds, optional, to decorate

The preserved lemon adds zestiness to this easy yet impressive lamb tagine.

By The GH Kitchen TeamPublished: 13 May 2014

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Yields:

Prep Time:

25 mins

Cook Time:

40 mins

Total Time:

1 hr 5 mins

Cal/Serv:

400

Ingredients

2 aubergines, roughly chopped
2 courgettes, cut into rings
11⁄2 tbsp oil
1 yellow pepper, deseeded  and roughly chopped
1 orange pepper, deseeded  and roughly chopped
6 vine tomatoes, quartered
2 preserved lemons, diced
300 g (11oz) giant cous cous
1-11⁄2 tsp harissa paste
Fresh mint, finely chopped
100 g (31⁄2oz) feta
75 ml (3fl oz) natural yogurt
500 g (1lb 2oz) lamb neck  fillet
1 Tbsp. ground coriander
1 Tbsp. ground cumin
Pomegranate seeds,  optional, to decorate

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Put aubergine and courgette into a large roasting tin and toss through 1tsbp oil and plenty of seasoning. Roast for 10min. Carefully remove from oven and add remaining vegetables and preserved lemons to the tin. Return to oven and cook for a further 25min.
2. Step 2
  While the vegetables are cooking, bring a large pan of water to the boil and cook giant couscous according to pack instructions, about 8min. Drain and stir through 1⁄2-1tsp harissa, most of the mint and feta. Cover to keep warm. In a small bowl, stir 1⁄2tsp harissa into the natural yogurt and set aside.
3. Step 3
  Meanwhile, cut the lamb into 2.5cm (1in) rounds and transfer to a large bowl. Sprinkle over the coriander, cumin and plenty of seasoning and rub into the lamb. Heat remaining oil in a large frying pan, and fry the lamb for 8-10min until golden and cooked through but still soft.
4. Step 4
  Transfer couscous to a large platter, top with vegetables and lamb, sprinkle over remaining mint, feta and pomegranate seeds, if you like, and serve with harissa yogurt.

Per Serving:

Calories: 400
Fibre: 4 g
Total carbs: 33 g
Sugars: 8 g
Total fat: 18 g
Saturated fat: 8 g
Protein: 25 g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time