Spiced Lamb and Apricot Couscous Bowls with Almonds

Ingredients

• 500 g diced lamb leg
• 300 g couscous
• 100 g dried apricots
• 50 g flaked almonds
• 2 tbsp ras el hanout
• 1 onion
• 400 g tinned chopped tomatoes
• 3 tbsp olive oil
• 20 g fresh coriander

Method

1. 1

   Heat 2 tbsp olive oil in a wide saucepan. Toss the lamb in ras el hanout and brown in batches over a high heat. Remove and set aside.

2. 2

   Dice the onion and fry in the same pan for 5 minutes. Return the lamb, add the tinned tomatoes and halved dried apricots. Season well, bring to a simmer, cover and cook for 25 minutes until the lamb is tender.

3. 3

   Toast the flaked almonds in a dry pan until golden, then set aside.

4. 4

   Pour boiling water over the couscous (equal volume), cover and rest for 5 minutes. Fluff with a fork and drizzle with the remaining olive oil.

5. 5

   Divide the couscous between four bowls, spoon over the lamb and apricot stew, scatter with toasted almonds and fresh coriander.