Lamb tagine with couscous

Ingredients

• 400 grams diced lamb
• 100 grams pumpkin
• 2 red onions
• 2 carrots
• 1 zucchini
• 1 red capsicum
• 1 tablespoon tomato paste
• 2 large potatoes
• 3 field mushrooms
• 2 lemons, zest & juice
• 1 green capsicum
• 100 ml honey
• 100 grams prunes
• 50 grams macadamia nuts
• 4 tablespoons Moroccan spice
• 200grams couscous
• ½ bunch fresh thyme
• ½ bunch chopped parsley
• 100gram pistachio, chopped
• Salt & pepper

Method

1. Chop all the vegetables into desired size and dust them and the diced lamb in the Moroccan spices. Heat up your tagine dish, or oven dish and fry the vegetables to caramelize them.
2. Deglaze the dish with the lemon juice, then add the honey and the zest, 2 cups water, then cover with the lid and cook for 20-25 minutes or longer if cooked slower. Add the macadamia nuts and prunes.
3. Put the couscous into an oven tray and slowly add ladle by ladle seasoned vegetable stock, separating the grains each time before adding extra stock.
4. Repeat this until it is fully cooked then add 2 tablespoons margarine or butter. Tost the pistachio and add this to the couscous together with the chopped thyme and parsley.
5. Present to the table with the couscous on the side

• lamb
• moroccan