Lamb Tagine with Date Couscous

Steps

1. Prep the night before or morning of. Pat lamb dry and place in slow cooker/casserole dish. Rub with tagine spices and 1 tsp salt. Season well with pepper. Place onion and carrots into dish with lamb, along with garlic and ginger paste. Cover and set aside until ready to cook.
2. Cook in slow cooker. Add tomato paste, 1 tsp beef stock powder, 1 cup water and a drizzle of vinegar to slow cooker with lamb (sauce will not completely cover lamb) and cook on low for 9-10 hours. Lamb will easily fall off the bone when ready.
3. Cook in oven. Preheat oven to conventional 200°C. Add tomato paste, 2 tsp beef stock powder, 2 cups water and a drizzle of vinegar to casserole dish with lamb, cover and cook in oven for about 2 hours. Lamb will easily fall off the bone when ready.
4. Cook couscous. Bring a half-full kettle to the boil. Add chicken stock powder and boiling water measure to a pot and bring to the boil on high heat. Once boiling turn off heat, add couscous, dates and a pinch of salt, stir, cover and leave for 5 minutes, then fluff up grains with a fork.
5. To finish. Prep courgette and fold through cooked couscous. Pull or slice lamb into bite-sized pieces and return to sauce. Season.
6. Serve couscous topped with tagine, yoghurt, almonds and mint.