Cheat's Venison, Beef & Currant Tagine

• Meanwhile, heat a large frying pan over 
medium-high heat. Toast flaked almonds, 
tossing, until golden, 2-3 minutes. Transfer to 
a bowl.
• Finely chop onion and garlic. 
• Roughly chop baby leaves and parsley. 
• Cut lemon into wedges. 

• In a medium saucepan, add water (for the 
couscous) and the salt. Bring to the boil, then 
add couscous and a drizzle of olive oil.
• Stir to combine, cover with a lid and remove 
from the heat. Set aside until all the water has 
absorbed, 5 minutes.
• Fluff up with a fork, then stir through baby
leaves. 

• While the couscous is cooking, return the frying 
pan to medium-high heat with a drizzle of olive 
oil. Cook onion, stirring, until softened,
4-5 minutes.
• Add venison & beef mince and cook, breaking it 
up with a spoon, until browned, 3-4 minutes.
• Add garlic, tomato paste, chermoula spice 
blend and currants and cook, stirring until 
fragrant, 1-2 minutes. 

• Reduce heat to medium, then add chicken-style 
stock powder and the water (for the sauce). 
Stir, then simmer until slightly thickened, 
3-5 minutes.
• Add a good squeeze of lemon juice and stir to 
combine. Season to taste.
• In a small bowl, combine Greek-style yoghurt
and parsley. Season to taste.
TIP: Add a splash more water if the sauce is too 
thick!