This is a great dinner to help you use up any leftover meat from your Sunday roast. Can also use beef - could try others too! This is another meal you can leave all day in the slow cooker if you prefer.
INGREDIENTS:
- 1 tbsp olive oil
- 1 onion
- 2 cloves of garlic
- 1tsp cinnamon
- 1/2 tsp ground ginger
- 800g chopped tomatoes (2 tins)
- 1 pint of chicken stock
- 1 tbsp runny honey
- 150g dried apricots
- 400g chick peas
- 350g leftover roast lamb
- 250g spinach
- 250g cous cous
- 30g flat-leaf parsley
(1) Heat the oil in a large saucepan and fry for 5 minutes.
(2) Peel and crush the garlic and add to the onions, along with the spices. Fry for another minute.
(3) Pour in the tomatoes and just over half of the stock. Chop the apricots pieces into quarters and add to the mixture, along with the honey. Simmer for 10 minutes.
(4) Add the chick peas and stir well. Then add the cooked lamb and cook for a further 5 minutes.
(5) Stir in the spinach and cook for another 2 minutes.
(6) Add the remainder of the stock to a new pan and bring to the boil.
(7) Remove from the heat and add the cous cous. Cover and leave for 10 minutes. After this time fluff up using a fork. Stir in the chopped parsley (and a bit of butter if you like). Serve with the tagine.
This is a very tasty yet simple supper dish, and is perfect served with a green salad.
INGREDIENTS:
- 2 whole butternut squashes
- 1/2 tbsp olive oil
- 125g cous cous
- 1 vegetable stock cube
- 50g Feta cheese
- 4 cherry tomatoes
- 1/2 green pepper
- 6 black olives
- 1 tbsp chopped coriander
- 1tbsp lemon juice
- Butter
(1) Cut two whole butternut squash in half, and scoop out the seeds. Cut criss-cross patterns into the flesh.
(2) Brush with 1/2 tbsp olive oil and roast in the oven for 35-40 minutes (preheated to 200C).
(3) Prepare 125g cous cous - can use any type but I prefer plain for this recipe. Follow packet instructions, adding a stock cube to the boiling water.
(4) Chop up 50g of Feta cheese, 4 cherry tomatoes, half a green pepper, 6 black olives and 1 tbsp of fresh coriander. You can use other peppers and olives - however I like the variety of colour that these add to the dish!
(5) Stir into the prepared cous cous, and add 1 tbsp of lemon juice and a dollop of butter.
(6) Spoon the mixture into the squash and grill on a high heat for 5 minutes.
(7) Serve with a green salad.
