Lamb and tomato couscous

Lamb and tomato couscous

An easy to prepare, tasty and nutritous meal that will serve 6

As well as your halogen oven you’ll need…

Halogen oven frying pan

Casserole dish

Heatproof bowl

Tin foil

Ingredients
450g (141/2oz) lamb tnederloin cut into small chunks

425g (15floz) boiling water

400g (13oz) tinned, chopped tomatoes

300g (10oz) instant couscous

100g (31/2oz) chopped, pitted dates

4 sliced, small carrots

3 tablespoons olive oil

2 sliced onions

2 crushed garlic cloves

2 teaspoons light, muscovado sugar

2 teaspoons vegetable bouillion powder

1 green pepper, cored, deseeded and cut into small chunks

1 teapsoon ground turmeric

1 teapsoon ground coriander

1 teapsoon ground cumin

1 teapsoon chilli powder

salt and pepper

How to cook
Take the lamb chunks and season with salt and pepper before heating the oil in the halogen oven frying pan and placing the lamb in until browned.

Once this is done transfer the lamb into a casserole dish, keeping hold of the frying pan and oil.
Add the onions, carrots and green pepper to the frying pan and fry for 5 minutes to soften before stirring in the garlic, tomatoes, sugar and spices.

Season with a little salt and pepper then bring the mixture to the boil before transferring the contents of the pan into the casserole dish.

Stir in the dates and cover the casserole dish with foil before placing on the lower rack of the halogen oven.
The halogen oven should then be set to 200°C (392°F) and the oven timer set for 45 minutes so the casserole can cook until the lamb is tender.

About 10 minutes befor the end of the cooking time you should place the couscous and bouillion powder into a heatproof bowl, pour over the measurment of boiling water, cover and leave to stand until all of the water has been absorbed.
Fluff up the couscous with a fork and serve with the contents of the casserole dish for a delicious, nutritous meal.

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