Lamb and Vegetable Couscous

Lamb and Vegetable Couscous

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Serves 4

Preparation time – 5 minutes
Cooking time – 35 minutes

An authentic Moroccan flavour with the ras-al-hanout spice mix, available from most supermarkets.


2 lamb neck fillets, cut into chunks 2 carrots, peeled and chopped 2 courgettes, chopped 1 parsnip, peeled and chopped 1 onion, finely chopped 1 tsp ras al hanout spice mix 4 tbsps olive oil 2 cloves garlic, chopped 50 g/ 1 ¾ oz raisins 50 g/ 1 ¾ oz dates, stoned and chopped 300 g/ 10 ½ oz couscous Salt and freshly ground black pepper


  1. Put the lamb, carrots, courgettes, parsnip, salt and pepper in a saucepan with 1 litre of cold water and bring to a gentle simmer for 30 minutes, uncovered.
  2. Meanwhile, fry the onion and ras al hanout spice mix in the oil for 10 minutes or until starting to caramelise. Add the garlic, raisins and dates and cook for 2 more minutes.
  3. Put the couscous in a large serving bowl and pour over 300 ml of the boiling lamb stock. Cover the bowl with cling film and let it stand for 5 minutes then fluff up the grains with a fork.
  4. Spoon the onion and raisin mixture round the outside of the bowl and top with the lamb and vegetables.
  5. Serve any leftover lamb stock in a jug on the side.

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