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Spiced Vegetable and Lamb Tagine

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This dish is so simple, beautifully flavoured and filling it would be hard to improve upon it. Using a double boiler (if you have one available) will mean that the flavours from the stew will be imparted into the Cous Cous, creating a much deeper aromatic flavour in the dish.

Spiced Vegetable and Lamb Tagine

To Serve 4
225g Cous Cous
4tbsp Olive Oil
450g Lean Lamb
2 Garlic Cloves, peeled and crushed
½ tsp Chilli Flakes
1 Onion, peeled and chopped
2tsp Ground Coriander
2tsp Paprika
1tsp Ground Cumin
1tsp Ground Turmeric
1tsp Ground Cinnamon
2 Medium Potatoes, peeled and cubed
2 Large Carrots, peeled and sliced
225g Celeriac, peeled and cubed
400g Can Chick Peas
300ml Tomato Juice
2tbsp Tomato Puree
1tbsp Chilli Sauce
125g Sultanas
Salt and Pepper
3tbsp Chopped Fresh Coriander

1. Place the Cous Cous into a sieve, then wash under cold running water to moisten all of the grains. Turn out onto a baking sheet, spread out to cover entirely, then leave until needed.
2. Cube the Lean Lamb, and seal in a large saucepan with hot fat until well browned. Add the Garlic, Chilli Flakes, Onion, Coriander, Paprika, Cumin, Turmeric and Cinnamon, then cook over a medium heat for ten minutes.
3. Add the Potatoes, Carrots and Celeriac to the pan, then fry gently for another five minutes. Stir in the Chick Peas, along with their liquid, then add the Tomato Juice, Puree and Chilli Sauce. Bring the pan to the boil, then cover and reduce the heat slightly, simmering the pan for twenty minutes.
4. Stir in the Sultanas and cook, then simmer for a further ten minutes.
5. Cook the Cous Cous as per packet instructions, before seasoning to taste. Stir in the Coriander, and serve with the Cous Cous.

Photo Courtesy of: The Marmot

Beef Ragout

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Based on a traditional North African dish, this Cous Cous based dish is full of vegetables, and is really simple to make. It’s also quite a fast dish to make, and doesn’t take much looking after.

Beef Ragout

It’s a great dish to have as a dinner when you’re in a rush, as you can easily prepare a lot of the vegetables in advance, or replace a lot of them with other seasonal vegetables – also you can replace with various roasted vegetables, and replace the Cous Cous with a range of sides – Gnocchi, Pasta, or Potaotoes are all great favourites

To Serve 4
1tbsp Oil
450g Beef, Minced or Diced
1 Garlic Clove, Crushed
1 Onion, Quartered
25g Plain Flour
150ml Dry White Wine
150ml Hot Beef Stock
2 Baby Turnips, Peeled and Diced
115g Swede, Peeled and Diced
2 Carrots, Peeled and Diced
2 Courgettes, Peeled and Diced
1tbsp Fresh Coriander, Chopped
1tsp Ground Coriander
225g Cous Cous
Salt and Pepper

1. Heat the Oil in a large Pan, and add the Beef. Fry for five minutes, before draining off three quarter of any juices in the pan.
2. Add the Garlic and Onion to the pan, and cook for a further three minutes.
3. Stir in the flour, and cook for another minute until thickened considerably. Add the Wine and Stock to the pan, and season to taste. Bring to the boil, and keep stirring.
4. Into the pan, add the Vegetables, along with the Fresh and Ground Coriander. Lower the heat, and cook for fifteen minutes with the lid on.
5. Whilst the Saucepan is simmering, place the Cous Cous in a large bowl, and cover with boiling water. Leave to stand for ten minutes, and then drain and place into a lined steamer or colander. Place the steamer (or colander) above the Saucepan. Steam for thirty more minutes, garnish with Coriander and serve.

Photo Courtesy of: Avlxyz

Fruit and Nut Cous Cous

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Served warm or cold, this dish is delicious for Lunch or dinner. To mix it up, try a different flavour of stock, and different herbs.

To Serve 4
250g Cous Cous
200g Fruit and Nut Mix (Peanuts, Sultanas, Raisins, Brazil Nuts, Almonds, etc.)
1 tsp paprika
700ml Vegetable Stock

1.Toast the Cous Cous, Fruit and Nuts and paprika in a heavy bottomed pan for a few minutes.
2.Slowly add the Vegetable Stock, turn the heat down until simmering
3.Cook until the Cous Cous is tender.