Lamb And Apricot Tagine With Citrus Couscous Recipe

Name: Lamb And Apricot Tagine With Citrus Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 oz dried apricots; 3/4 cup orange juice; 2 tbsp olive oil; 2 lb lamb stew meat, roughly chopped; 2 None red peppers, deseeded, roughly chopped; 1 None onion, roughly chopped; 2 lb sweet potatoes, roughly chopped; 3 cloves garlic, minced; 1 tsp ground cinnamon; 2 tsp ground cumin; 2 tsp ground coriander; 1 cup dry red wine; 4 cups chicken stock; 2 tbsp honey; 3/4 cup fresh cilantro leaves; 3/4 cup low-fat plain yogurt, to serve; None None FOR THE CITRUS COUSCOUS; 28 oz couscous; 1 tbsp orange zest; 2 tsp lemon zest; 2 tsp lime zest

Servings: persons

9 oz dried apricots
3/4 cup orange juice
2 tbsp olive oil
2 lb lamb stew meat, roughly chopped
2 None red peppers, deseeded, roughly chopped
1 None onion, roughly chopped
2 lb sweet potatoes, roughly chopped
3 cloves garlic, minced
1 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
1 cup dry red wine
4 cups chicken stock
2 tbsp honey
3/4 cup fresh cilantro leaves
3/4 cup low-fat plain yogurt, to serve
None None FOR THE CITRUS COUSCOUS
28 oz couscous
1 tbsp orange zest
2 tsp lemon zest
2 tsp lime zest

1
Combine apricots, orange juice and 1/2 cup boiling water in a small heatproof bowl. Cover and let stand for 45 mins.
2
Meanwhile, heat 1 tbsp oil in a large saucepan. Cook lamb, in batches, until browned all over. Remove lamb from heat. Add remaining oil to pan. Cook peppers, onion, sweet potatoes, garlic and ground spices, stirring, until onion has softened and mixture is fragrant. Deglaze pan with wine, scraping up browned bits. Bring to a boil then reduce heat and simmer, uncovered, for 5 mins, or until liquid has reduced by 1/2.
3
Return lamb to pan along with undrained apricots, stock and honey. Bring to a boil then reduce heat and simmer, covered, for 50 mins, or until lamb is tender. Remove from heat and stir in fresh cilantro.
4
Meanwhile, to make the citrus couscous, bring 4 cups water to a boil in a medium saucepan. Stir in couscous and citrus zest. Remove from heat and let stand, covered, for 5 mins, or until liquid is absorbed, fluffing with fork occasionally to separate grains.
5
Serve lamb and apricot tagine on citrus couscous, drizzled with yogurt.

1450

kcal

Calories

Fat

Carbs

140

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 9 oz dried apricots, 3/4 cup orange juice, 2 tbsp olive oil, 2 lb lamb stew meat, roughly chopped, and more.

Yes, Lamb And Apricot Tagine With Citrus Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb And Apricot Tagine With Citrus Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions