Lamb & couscous pilaf

Lamb & couscous pilaf

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

By , 21 September 2015

(7 votes)

Lamb & couscous pilaf

  • 30 Mins

  • Serves: 4

Nutritional Info
Each 421g serving contains

  • Energy

    1934KJ

    462KCAL

    23%

  • Fat

    13.6g

    med

    19%

  • Saturates

    3.6g

    low

    18%

  • Sugars

    13.2g

    low

    15%

  • Salt

    1g

    low

    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

  • 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.

  • Add the tomatoes and cook until just soft. Stir in the harissa paste and cook for another minute.

  • 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.

  • Fluff up with a fork. Serve.