Take a little bit of chermoula spice, some flavoursome lamb mince, fluffy couscous and a smattering of diced dates for sweetness, and what have you got? Why, it’s the perfect recipe for a delicious cheat's lamb tagine!
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flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
baby spinach leaves
couscous(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)
chermoula spice blend
diced dried dates(May be presentGluten, Sesame, Milk, Soy, Tree Nuts, Egg)
beef-style stock powder
water (for the couscous)
water (for the sauce)
Preheat the oven to 220°C/200°C fan-forced. Slice the carrot into half-moons. Cut the parsnip into bite-sized chunks. Place the veggies on a lined oven tray, then drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
While the veggies are roasting, heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. Finely chop the brown onion and garlic. Roughly chop the baby spinach leaves. Cut the lemon into wedges. Pick and thinly slice the mint leaves.
In a medium saucepan, add the water(for the couscous) and the salt. Bring to the boil, then add the 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 the baby spinach.
While the couscous is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 4-5 minutes. Add the lamb mince and cook, breaking it up with a spoon, until browned, 4-5 minutes. Add the garlic, tomato paste, chermoula spice blend and diced dried dates (see ingredients) and cook, stirring, until fragrant, 1-2 minutes.
Reduce the frying pan to a medium heat, then add the beef-style stock powder and 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 the Greek-style yoghurt and mint, then season.
TIP: Add a splash more water if the sauce is too thick!
Divide the couscous between bowls. Top with the cheat's lamb and date tagine, roasted veggies and the mint yoghurt. Sprinkle over the toasted almonds. Serve with any remaining lemon wedges.