Lamb and couscous one-pan supper

Deal with the dinner rush with this tasty and filling meal from Sophie Gray

  • 50 mins cooking
  • Serves 6
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Lamb and couscous one-pan supper
  • 2 tablespoon oil
  • 450 gram lamb mince
  • 1 onion, chopped
  • 3 clove garlic, crushed
  • 2 cup pumpkin, peeled and cut in 2cm cubes
  • 1 kumara, peeled, cut into 2cm cubes
  • 2 zucchini, cut into 2cm cubes
  • 2 carrots, peeled, cut lengthwise into quarters then into batons
  • 1 red capsicum, cut into chunks
  • 2 teaspoon moroccan seasoning (or 1 teaspoon each cumin, ginger and coriander, ¼ teaspoon each cinnamon and nutmeg)
  • 1 pinch cayenne pepper
  • 1 teaspoon salt
  • 1 x 400 gram can of chopped tomatoes
  • 1 cup beef stock
  • 300 gram can of chickpeas, drained and rinsed
  • 1 1/4 cup couscous
  • 1/2 cup chopped coriander
  • 1/2 cup chopped mint


Lamb and couscous one-pan supper
  • 1
    Preheat the oven to 250°C.
  • 2
    Place a roasting pan on the stove top, add half the oil and brown the lamb mince.
  • 3
    Toss vegetables into the pan, add the spices, remaining oil and salt and mix.
  • 4
    Place the pan in the oven and roast for 25 minutes, or until the vegetables are tender, stirring frequently.
  • 5
    Reduce the heat to 180°C and stir in the tomatoes, stock and chickpeas; mix well. Return to oven for 10 minutes or so.
  • 6
    When the mixture is piping hot, remove the pan from the oven and add the couscous, folding it through. Cover the pan with a tea towel until the couscous has absorbed all the liquid. Stir in the chopped herbs and serve.

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