Moroccan lamb on couscous

Ingredients:

• 1 tablespoon oil
• 1 onion sliced
• 500g lamb, chopped into bite sized pieces
• 1 can Wattie’s Moroccan Spiced Tomatoes
• 1 cup water
• 1 can chickpeas, rinsed and drained
• 1/2 cup currant/sultanas
• 1 1/2 cups couscous
• 2 cups boiling water
• 60g butter, diced
• fresh coriander, chopped for garnish
• 1/2 lemon, sliced for garnish

Heat the oil in a large, deep pan. Add the onion and cook still soft. Stir in the lamb and cook, stirring constantly till lightly browned. Pour in the tomatoes and cup of water, bring to the boil than reduce heat and simmer gently, covered, for 10 minutes. Add the chickpeas and currants and simmer for a further ten minutes until the lamb is cooked and tender.

For the couscous: place the couscous in a large bowl and stir in the diced butter. Pout the boiling water over and stir through briefly. Cover the bowl and leave to stand for five minutes until all the water is absorbed,. Fluff the couscous with a fork to separate the grains.

Serve the lamb stew with the couscous with coriander and lemon as garnish.

Serves 4

Tips: