Lamb Tagine with Vegetable Couscous

This recipe works in combination with: Apricot & Pistachio Tartlets, Moroccan Zaalouk & Flatbreads. This recipe features in these meal plans: Moroccan Supper.

Based on a traditional sweet and spicy Mrouzia tagine, this version is made with lamb, almonds, raisins, apricots and honey.


  • 1050g of diced lamb
  • 2 large onions (approx 210g each), finely sliced
  • 400g of tinned chickpeas, drained
  • 2 medium tomatoes (approx 100g each), coarsely chopped
  • 2 medium courgettes (approx 240g each), coarsely chopped
  • 100g of dried apricots, chopped
  • 500g of couscous
  • 5 tbsp olive oil
  • 2 tbsp clear honey
  • 200g of raisins
  • 100g of blanched almonds
  • 3 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 2 cloves of garlic, finely chopped
  • 1 tsp ground cinnamon
  • 2 tsp fresh ginger, grated
  • 1/2 tsp saffron
  • 500ml chicken stock, prepared according to the packet instructions
  • 3 tsp turmeric
  • 1/2 tsp ground black pepper
  • 1 tsp ground coriander
  • Serves: 8
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 120 mins
  • Price per person: £2.91
  • Store cupboard: Cook's
  • Calories per serving: 1233
  • 5-a-day per serving: 2.4
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Lamb Tagine with Couscous photo

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  1. First, prepare a home-made ras el hanout spice mix by combining the ginger, ground cinnamon, ground coriander, ground black pepper, cayenne pepper, saffron, 2 tsp turmeric, 2 tsp cumin and half the garlic.
  2. Heat 2 tbsp olive oil in a large saucepan and fry the onion for 10 minutes, or until soft. Add the ras el hanout spice mix and fry for 1 minute. Add the lamb and fry for 5-6 minutes, or until lightly browned.
  3. Pour in 750ml of water, cover and gently simmer for 1 1/2 hours, or until the lamb is tender.
  4. Meanwhile, heat 2 tbsp olive oil and fry the blanched almonds for 2-3 minutes, or until golden-brown. Remove from the pan and set aside.
  5. Once the lamb in the tagine is tender, stir in the honey, apricots and raisins and continue to cook for 10 minutes.
  6. Meanwhile, prepare the couscous according to the packet instructions using the chicken stock instead of water and set aside.
  7. Heat 1 tbsp oil in the pan used for the almonds and fry 1 tsp turmeric and 1 tsp cumin for 1 minute. Add the courgette, tomato, chickpeas and remaining garlic and fry for 4-5 minutes, or until the tomatoes begin to break down. Add the cooked couscous and stir to combine, then season to taste with salt and pepper.
  8. Sprinkle the almonds over the lamb tagine and serve with the vegetable couscous.

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