Lamb Tagine with Olive Herb Couscous and Sumac Yoghurt

Steps

1. a full kettle to the boil.
2. Place couscous, olive oil, salt and spice mix in a medium bowl. Add couscous boiling water, cover with cling film or a plate and leave to steam for 15 minutes. Once couscous has finished steaming, fluff up grains with a fork and fold through olives.
3. While couscous is steaming, heat a drizzle of oil in a large fry-pan on medium heat. Cook onion and mushrooms for about 5 minutes, until soft and starting to brown. Add tagine spice mix and cook for a further 30 seconds, until fragrant.
4. Add canned tomatoes, apple and lamb to the pan and bring to a simmer. Once simmering, reduce heat to low and cook for 5-7 minutes, until sauce has thickened. Stir occasionally to avoid sticking to the pan, or burning.
5. While the tagine is simmering, mix all sumac yoghurt ingredients together in a small bowl and set aside. Dice cucumber 1cm and set aside.
6. When tagine has finished simmering, remove from heat, season to taste with salt and pepper and gently fold through spinach.
7. divide olive herb couscous between bowls and top with lamb tagine and a dollop of sumac yoghurt. Sprinkle over cucumber and sliced almonds.