This is so tasty; you and the rest of your family are going to come back for seconds ~ trust me!
Always read through the recipe a few times, so you can prepare yourself for each stage, makes the cook run smoothly, especially if you are a new adventurous cook.
Prep all your ingredients before you begin you cooking.
Ingredients:
1 ½ C couscous
500gms minced lamb
2-3 cloves of garlic crushed with a little pink salt
¼ tsp smoked paprika
½ tsp cinnamon
1 good Tsp of mixed herbs –mint, sage, rosemary & basil
¼ cup diced dates
¼ cup diced fennel save the fronds for garnish
5-6 good grinds of pepper & pink salt
1tsp fennel seeds
½ tsp freshly grated ginger
1-2Tsp olive oil ~ I use The Village Press extra virgin olive oil Natural yoghurt for garnish
Preparing the meat:
Mix all these ingredients together well cover and set aside for at least 30 minutes to allow the flavours to blend with each other and intensify. So worth the time, trust me 😊
Prepare the blend for the couscous:
¼ C dried apricots – you could also use dried peaches, cranberries, figs, papaya, prunes even sultanas
1 bell pepper finely diced
1-2Tsp lightly toasted slivered almonds – reserve a few for garnish
(over a very gentle heat in small frypan shake the almonds around until lightly toasted)
¼ C finely diced fennel
a bunch of baby spinach leaves
Let’s get cooking:
Using a heavy base frypan over a medium heat add the olive oil allow to heat up then add the lamb mixture, stirring constantly to begin with to prevent it from sticking. Keep mixing to make sure it is all breaking up and blending together.
Reduce the heat and gently continue to cook until the meat is well cooked and you can smell all those amazing aromas. Reduce heat enough to keep hot but not to overcook.
While the meat mix is cooking away, get another smaller pan ready to cook the fruit and vegetable mix to add to couscous.
Cooking the couscous:
As per the instructions on your packet. I cook mine as follows:
Bring a large pot of water – you can add a little salt or use stock if you wish – to the boil. Add the couscous and simmer for 7- 8 min or until cooked.
Remember to keep an eye on the meat, if it begins to dry out too much add a “little” water and reduce the heat. Keep stirring from time to time.
While your couscous is cooking, heat the oil in your smaller pan to a med-low heat, add your dried fruits and vegetables. Cook gently until softened and set aside. While cooking chop up a bunch of the fronds from the fennel and set aside until ready to serve.
Drain your couscous and mix in the fruit and vegetable mix.
Plate up:
Pile your delicious couscous onto a platter and gently spoon your lamb mix on top.
Add a dollop of yoghurt and the diced fennel fronds along with a few lightly toasted almond slivers
A swap-out for the lamb, try chicken mince – it is super easy to make your own if you have a blender. Just add your chicken and pulse until it resembles a mince like texture.
Enjoy! 😊
Remember any leftovers are great to freeze! Just spread the meat mixture out on a plate and allow to come room temperature place in an airtight container and freeze immediately . Freeze up to two months.
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