Recipes
Recipes

Lamb & couscous pilaf

You could use leftover roast lamb, or any other type of fresh lamb.

You could use leftover roast lamb, or any other type of fresh lamb.

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(11 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.21 per serving

Nutritional Information

Each 421g serving contains

Energy
1932kj
462kcal
23%
Fat
13.6g
Med
19%
Saturates
3.6g
Med
18%
Sugars
13.2g
High
15%
Salt
1g
Med
17%
of your reference intake.
Typical energy values per 100g:
459kj/110kcal

Ingredients

300g pack Smart Price Diced Lamb

2 tbsp olive oil

1 medium onion, chopped

2 tomatoes, chopped

2 tbsp Chosen by you Harissa Paste

200g frozen peas

300ml hot stock, made with 1 Chosen by you Vegetable Stock Cube

225g Chosen by you Couscous

50g Chosen by you Pitted Dried Dates, chopped

400g can chickpeas, drained and rinsed

Method

1
Cut the lamb into 1cm pieces, removing any fat. Heat the oil in a non-stick lidded frying pan. Stir fry the lamb and onion until the lamb is cooked through and the onion is soft.
2
Add the tomatoes and cook until just soft. Stir in the harissa paste and cook for another minute.
3
Add the peas and stock. Bring to the boil and simmer for 3 minutes, stirring to mix in the juices at the bottom of the pan. Add the couscous, dates and chickpeas. Bring to the boil. Cover the pan, remove from the heat and leave to stand for 5 minutes.
4
Fluff up with a fork. Serve.