Lamb and Butternut Squash Couscous with Dried Apricots
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 700 g lamb shoulder, diced
- 1 onion, sliced
- 2 garlic cloves
- 1 tsp ground cinnamon
- 400 g butternut squash, peeled and cubed
- 100 g dried apricots
- 500 ml lamb stock
- 300 g couscous
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 911 kcal
- Protein
- 45.1 g
- Carbohydrate
- 81.1 g
- of which sugars
- 18.3 g
- Fat
- 41.9 g
- of which saturates
- 17.2 g
- Fibre
- 8.5 g
- Salt
- 1.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large flameproof casserole and brown the lamb shoulder in batches, then set aside.
- 2
Cook the onion for 6 minutes until soft, then stir in the garlic and ground cinnamon and cook for 1 minute.
- 3
Return the lamb to the pan with the lamb stock, cover and simmer for 45 minutes, until the lamb is nearly tender.
- 4
Add the butternut squash and dried apricots and cook uncovered for a further 15 minutes, until the lamb and squash are tender.
- 5
Meanwhile, put the couscous in a bowl, pour over 300ml just-boiled water, cover and leave for 5 minutes, then fluff with a fork.
- 6
Pile the couscous onto plates and spoon over the lamb, squash and apricots.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.