Our site uses cookies to give you the best experience. Manage your cookies here or continue shopping if you're happy.

Accept & close
Skip to Content

    Sweet and Spicy Lamb with Couscous and Chickpeas

    It’s the end of January, it’s cold and grey outside and we all dream of a holiday in a warm and sunny country… We all know that January is also the time when we’re supposed to embark on a diet but our bodies actually demand hot and filling comfort food instead of a salad. Well, how about something that is hot, spicy and filling which will make you feel like you’re on a holiday in Morocco?

    I don’t cook complicated meals in general. We all work and we all have limited amounts of time. There will be other recipes I’ll share that will require more time, but this one is my personal “easy” version of Sweet and Spicy Lamb with Couscous and Chickpeas. All it takes is about 30 minutes, so easy to do after work.

    Here's what you'll need...

    This recipe serves 4 and you will need:

    • 650g diced lamb
    • 250g couscous
    • 400g tin of chickpeas
    • 150g tomato purée
    • 150g raisins
    • 50g flaked almonds
    • 2 tbsp honey
    • 3 garlic cloves
    • 1tsp chilli flakes
    • 2 lamb stock cubes
    • 2-3 tbsp olive oil
    • 20g butter

    Here's how it's done...

    Step 1

    Dissolve the two stock cubes in 800ml of boiling water. Add the tomato purée, crushed garlic, honey and chilli flakes and stir. Set aside. Dry the lamb pieces with some kitchen paper and heat the olive oil in a large pan. Add the lamb to the hot oil and fry on a high heat until the pieces are browned on all sides.

    Step 2

    Add the raisins and most of the almonds (retaining about a tbsp to sprinkle when serving) and fry for about 2 minutes whilst constantly stirring.

    Step 3

    Add the prepared stock to the lamb, bring to a boil and then turn down the heat and leave to simmer for around 20 minutes or until the stock is reduced by half.

    Step 4

    While the lamb is cooking, prepare the couscous according to packet instructions. This is where you will need the 20g of butter within 350ml of boiling water. After 5 minutes of the couscous being covered (simply leave a little longer if your lamb isn’t done yet), add the chickpeas, give it a good stir and gently heat through on a low heat.

    Step 5

    Once the lamb and the couscous are done, transfer the couscous into a large bowl, place the lamb on top and garnish with the leftover almonds.

    That’s it! Quick, easy and very tasty! If you don’t like it too spicy, just reduce the chilli flakes to half a teaspoon. Serve with a rich red wine.

    Bon Appétit!

    Shop ovens