spring lamb and apricot cous cous

Lamb and apricot couscous

Category: Main meal | Serves: 4

Prep time: 20 minutes | Cooking time: 1 hour 45 minutes


2-3 teaspoons sunflower oil

400g (14oz) lean boneless lamb, cubed

1 large red onion, chopped

1 clove garlic, finely chopped

2 tablespoons plain flour

1 teaspoon ground coriander

1 teaspoon ground cumin

400ml (14fl oz) vegetable or chicken stock

150ml (1/4 pint) red wine (or additional stock)

225g (8oz) baby button mushrooms

1 tablespoon tomato puree

1 bouquet garni

Freshly ground black pepper, to taste

150g (5 1/2 oz) dried apricots, halved if desired

250g (9oz) couscous

1-2 tablespoon chopped fresh coriander
  1. Preheat oven to 170°C/fan 150°C/gas mark 3. Heat 2 teaspoons of oil in a flameproof, ovenproof casserole dish. Add lamb; cook over a medium-high heat for about 5 minutes or until sealed all over. Remove to a plate.
  2. Add onion and garlic to casserole dish; cook gently for 5 minutes. Return lamb to dish with flour and ground spices; cook for 1 minute, stirring. Slowly stir in stock and wine; bring to the boil, stirring. Add mushrooms, tomato puree, Bouquet garni and black pepper. Cover and cook in oven for 1 hour.
  3. Stir in apricots; add an extra 50ml (2fl oz) hot stock, if desired. Cover and cook in oven for a further 20-30 minutes or until lamb is tender. Discard bouquet garni.
  4. Meanwhile, put couscous in a bowl; pour over 400ml (14fl oz) boiling water and stir. Cover and leave to soak for about 5 minutes or until water is absorbed.
  5. Stir chopped coriander, black pepper and remaining oil into couscous. Spoon couscous on to warmed serving plates; spoon lamb mixture on top. Serve with cooked green vegetables such as broccoli florets.

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Nutritional information

Spring Lamb Apricot Cous Cous