You could use leftover roast lamb, or any other type of fresh lamb.
(11 votes)
Cook: 30 Mins
Serves: 4
Price: £1.21 per serving
Nutritional Information
Each 421g serving contains
Energy
1932kj
462kcal
1932kj
462kcal
23%
Fat
13.6g
13.6g
Med
19%
19%
Saturates
3.6g
3.6g
Med
18%
18%
Sugars
13.2g
13.2g
High
15%
15%
Salt
1g
1g
Med
17%
17%
of your reference intake.
Typical energy values per 100g:
459kj/110kcal
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.