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Lamb Pepper and Couscous

Diet.Chef's picture
  Red onions 2 Medium, sliced
  Lemon juice 1 Tablespoon (Extracted From 1 Fruit)
  Red bell pepper 1 Large, deseeded and thickly sliced
  Green bell pepper 1 Large, deseeded and thickly sliced
  Orange bell pepper 1 Large, deseeded and thickly sliced
  Saffron strands 1 Pinch
  Cinnamon stick 1 , broken
  Clear honey 1 Tablespoon
  Vegetable stock 1⁄2 Pint (300 Milliliter Or 1 1/4 Cup)
  Olive oil 2 Teaspoon
  Lean lamb fillet 12 Ounce, trimmed and sliced (350 Gram)
  Harissa paste 1 Teaspoon
  Canned chopped tomatoes 7 Ounce (200 Gram)
  Canned garbanzo beans 15 Ounce, drained (425 Gram Chickpeas)
  Cooked couscous 12 Ounce (350 Gram, Precooked)
  Ground cinnamon 2 Teaspoon
  Salt To Taste
  Pepper To Taste

1. Toss the onions in the lemon juice and transfer to a saucepan. Mix in the (bell) peppers, saffron, cinnamon stick and honey. Pour in the stock, bring to the boil, cover and simmer for 5 minutes.
2. Meanwhile, heat the oil in a frying pan (skillet) and gently fry the lamb for 3-4 minutes until browned all over.
3. Using a slotted spoon, drain the lamb and transfer it to the pan with the onions and peppers. Season and stir in the Harissa paste, tomatoes and chick-peas (garbanzo beans). Mix well, bring back to the boil and simmer, uncovered, for 20 minutes.
4. Meanwhile, soak the couscous, following the instructions on the packet. Bring a saucepan of water to the boil. Transfer the couscous to a steamer or sieve (strainer) lined with muslin (cheesecloth) and place over the pan of boiling water. Cover and steam as directed.
5. Transfer the couscous to a warm serving platter and dust with ground cinnamon. Remove and discard the cinnamon stick. Spoon the stew over the couscous to serve.

Recipe Summary

Difficulty Level: 
Main Dish
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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Lamb Pepper And Couscous Recipe