Lamb and Pumpkin Tagine with Couscous and Yoghurt

Lamb and Pumpkin Tagine with Couscous and Yoghurt

Ready in 35 minutes Serves 4
This dish most recently appeared in Heat 2 Cook 2 For Four on Sunday, December 9, 2018.

Ingredients

Tagine

  • 1 lamb and pumpkin tagine

Couscous and Yoghurt

  • 1 pack couscous
  • 1½ cups water
  • 1 bag baby spinach
  • 1 Lebanese cucumber
  • 150g yoghurt

Steps

  1. Cook tagine Preheat oven to 180°C. Remove plastic cover from tagine. Place on an oven tray and cook for about 30 minutes, until heated through. Remove from oven on tray. Alternatively, spoon meal into an oven dish and cook at 200ºC for about 30 minutes, until heated through.
  2. Cook couscous Bring a full kettle to the boil. In a heat-proof bowl, combine boiling water, couscous and ½ tsp salt. Stir, cover and leave to swell for 5 minutes, then fluff up grains with a fork. Fold through baby spinach and season.
  3. To finish Finely dice cucumber.
  4. Serve couscous topped with lamb and pumpkin tagine. Sprinkle over diced cucumber and top with a dollop of yoghurt.

Nutritional Information

Energy 2642 kj
631 kcal
Protein 63.6g
Carbohydrate 58.2g
Fat 14.8g