Mediterranean braised lamb & couscous

Mediterranean

Serves 4

  • 1 small onion, peeled and sliced

  • light olive oil or vegetable oil

  • 500 g quality shoulder or leg of lamb, diced into small pieces

  • 1 clove garlic, peeled and crushed

  • 1 red pepper, diced

  • 1 teaspoon tomato puree

  • 400 g tomato base sauce, or a 400g tin of plum tomatoes

  • 400 ml water

  • 2 sprigs fresh basil, shredded

  • salt

  • For the couscous

  • 125 g couscous

  • 150 g organic vegetable stock

Heat a large saucepan and gently fry the onion in a little olive oil for 10 minutes. Add the diced lamb, the garlic, red pepper and tomato puree. Stir in the tomato base sauce, or tinned tomatoes, water and basil. Add salt to taste, cover with a lid or a couple of tight layers of foil, then simmer on a low heat for around 1½ hours or transfer into a deep baking tin cover with foil and finish cooking it in the oven at 150°C/300°F/gas 2 for about 2 hours, or until the meat is tender.



Tip the dry couscous into a serving tin. Then pour the boiling vegetable stock on to the couscous - it should just cover it. Leave to stand for 10 minutes and then fluff up with a fork just before serving.



Serve the lamb with couscous and a mixed leaf salad.

Nutritional Information

Mediterranean braised lamb & couscous

Slow-cooked in a tomato sauce

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A simple and hearty lamb couscous recipe topped off with a rich Mediterranean sauce
Serves 4
1h 50m
Super easy
Print this recipe
Method



Heat a large saucepan and gently fry the onion in a little olive oil for 10 minutes. Add the diced lamb, the garlic, red pepper and tomato puree. Stir in the tomato base sauce, or tinned tomatoes, water and basil. Add salt to taste, cover with a lid or a couple of tight layers of foil, then simmer on a low heat for around 1½ hours or transfer into a deep baking tin cover with foil and finish cooking it in the oven at 150°C/300°F/gas 2 for about 2 hours, or until the meat is tender.

Tip the dry couscous into a serving tin. Then pour the boiling vegetable stock on to the couscous - it should just cover it. Leave to stand for 10 minutes and then fluff up with a fork just before serving.

Serve the lamb with couscous and a mixed leaf salad.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 487
    24%
  • Carbs 31.9g
    12%
  • Sugar 7.9g 9%
  • Fat 26.0g 37%
  • Saturates 11.0g 55%
  • Protein 28.9g 64%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 1 small onion, peeled and sliced

  • light olive oil or vegetable oil

  • 500 g quality shoulder or leg of lamb, diced into small pieces

  • 1 clove garlic, peeled and crushed

  • 1 red pepper, diced

  • 1 teaspoon tomato puree

  • 400 g tomato base sauce, or a 400g tin of plum tomatoes

  • 400 ml water

  • 2 sprigs fresh basil, shredded

  • salt

  • For the couscous

  • 125 g couscous

  • 150 g organic vegetable stock