A quick and tasty family favourite
Prep 10 mins
Cook 30 mins
Serves 4
Ingredients
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, grated or finely chopped
900g (2lb) lean lamb, cut into bite-sized pieces
1 tsp ground cinnamon
1 tsp paprika
Salt and freshly ground black pepper
2-3 green peppers, deseeded and roughly chopped
400g can chickpeas, drained and rinsed
900ml (1 ½ pints) hot vegetable stock
175g (6oz) couscous
50g (1 3/4oz pine nuts), toasted
Handful of fresh flat-leaf parsley, finely chopped
Method
- Heat the olive oil in a large frying pan over a low heat. Add the onion, and sweat for about 15 minutes until soft. Add the garlic, lamb, cinnamon, and paprika, and season.
- Tip in the peppers and chickpeas, and cook, stirring occasionally, until the meat is browned on all sides. Pour over 60ml (1 pint) of the hot stock, cover the pan, and simmer gently for 20 minutes. Top up with a little hot water if the mixture starts to dry out
- Meanwhile, prepare the couscous. Tip the couscous into a bowl, then pour over enough of the remaining stock just to cover. Leave for about 5 minutes, then use a fork to fluff up a separate the grains. Season with plenty of salt and black pepper.
- To serve, sprinkle the lamb mixture with the pine nuts and parsley, and serve immediately with the couscous.
Variation:
You could sprinkle over toasted sesame seeds instead of pine nuts.
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