Monday, 14 July 2014

Slimming World - Moroccan-Style Lamb with Minted Couscous

Serves 4

Ready in 1 hour 30 minutes
Freezer Friendly (lamb only)

Syns Per Serving - Half a syn on Extra Easy


1 onion, peeled and finely chopped
2 tsp each of ground cumin and ground cinnamon and half a tsp dried chilli flakes
596g/1lb 5oz lean lamb steaks, cut into bite-sized pieces
2 x 400g cans chopped tomatoes
2 large carrots, peeled and cut into 1.5cm pieces
300g each of swede and turnip, peeled and cut into bite-sized pieces
salt and freshly ground black pepper
312g/11oz green beans, trimmed and halved
chopped coriander, to garnish

For the Couscous

340g/12oz dried couscous
juice of 1 onion
4-5 tbsp finely chopped mint
2-3 tbsp finely chopped preserved lemons (optional)


1. Place a heavy-based saucepan over a high heat. Add the onion, cumin, cinnamon, chilli flakes and lamb and stir-fry for 5-6 minutes.

2. Add the tomatoes, carrots, swede, and turnip and bring to the boil. Season well, turn the heat to low, cover and simmer gently for 50-60 minutes, stirring often or until the meat is tender. Stir in the green beans and cook for a further 15 minutes or until tender.

3. Meanwhile place the couscous in a wide, heatproof bowl and pour over boiling hot water to cover the grains. Cover and allow to stand for 12-15 minutes or until all the water is absorbed. Fluff up the grains with a fork and stir in the orange juice, mint and chopped preserved lemons, if using.

4. Garnish the lamb with chopped coriander before serving with the couscous.

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