Slimming World - Moroccan-Style Lamb with Minted Couscous

Serves 4
Ready in 1 hour 30 minutes
Freezer Friendly (lamb only)

Syns Per Serving - Half a syn on Extra Easy


1 onion, peeled and finely chopped
2 tsp each of ground cumin and ground cinnamon and half a tsp dried chilli flakes
596g/1lb 5oz lean lamb steaks, cut into bite-sized pieces
2 x 400g cans chopped tomatoes
2 large carrots, peeled and cut into 1.5cm pieces
300g each of swede and turnip, peeled and cut into bite-sized pieces
salt and freshly ground black pepper
312g/11oz green beans, trimmed and halved
chopped coriander, to garnish

For the Couscous

340g/12oz dried couscous
juice of 1 onion
4-5 tbsp finely chopped mint
2-3 tbsp finely chopped preserved lemons (optional)


1. Place a heavy-based saucepan over a high heat. Add the onion, cumin, cinnamon, chilli flakes and lamb and stir-fry for 5-6 minutes.

2. Add the tomatoes, carrots, swede, and turnip and bring to the boil. Season well, turn the heat to low, cover and simmer gently for 50-60 minutes, stirring often or until the meat is tender. Stir in the green beans and cook for a further 15 minutes or until tender.

3. Meanwhile place the couscous in a wide, heatproof bowl and pour over boiling hot water to cover the grains. Cover and allow to stand for 12-15 minutes or until all the water is absorbed. Fluff up the grains with a fork and stir in the orange juice, mint and chopped preserved lemons, if using.

4. Garnish the lamb with chopped coriander before serving with the couscous.

Comments said…
Where in the ingredients does it state orange juice? However in the method it says stir in the orange juice
Kathy Bevis said…
Juice of 1 onion??? think it should say 1 Orange.