Lamb tagine with couscous recipe

Ingredients

• Oil spray
• 170 g lean lamb leg steaks, cut into 2 cm cubes
• ½ small onion, diced
• 1 garlic clove, crushed
• 1 teaspoon sweet paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• ½ teaspoon chilli powder
• ¾ cup (190 ml) reduced-salt vegetable stock
• 150 g tinned crushed tomatoes
• 1 sweet potato, peeled and cut into 1.5 cm dice
• 8 dried apricot halves, sliced
• 1 finely grated lemon juice and zest
• Sea salt and ground black pepper, to taste
• ¼ teaspoon olive oil
• 70 g couscous
• 1 small handful fresh coriander leaves, chopped
• 1 small handful baby spinach leaves
• 200 g low-fat plain yoghurt
• 20 g unsalted pistachio kernels, chopped

1. Heat a large saucepan over medium heat and spray lightly with oil spray.
2. Add half of the lamb and cook for 2–3 minutes or until browned on all sides, stirring frequently. Transfer to a plate and set aside. Repeat with the remaining lamb.
3. Reheat the saucepan over medium heat. Add the onion and garlic and cook for 3–4 minutes, stirring frequently. Add the paprika, ground coriander, ginger and chilli powder and cook for 1 minute or until fragrant, stirring constantly.
4. Return the lamb to the pan and add the stock, tomatoes, sweet potato, apricots, lemon zest and juice. Season with salt and pepper, if desired, and stir to combine. Reduce the heat to low and simmer, covered, for 20–25 minutes or until the lamb is cooked through and the sweet potato is tender, stirring occasionally.
5. Meanwhile, in a small saucepan, bring the oil and 170 ml of water to the boil. Add the couscous and remove from the heat. Leave to stand, covered, for 2–3 minutes before fluffing with a fork to help separate the grains. Stir through half of the coriander and set aside.
6. Stir the spinach and half of the remaining coriander through the tagine.
7. To serve, place the couscous in two serving bowls and top with the tagine and yoghurt. Sprinkle over the pistachios and remaining coriander.