Moroccan lamb and apricots with scented pearl couscous

You can use chicken in place of lamb, and swap the pearl couscous for instant, if you prefer.

  • 1 hr cooking
  • Serves 4
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Moroccan lamb and apricots with scented pearl couscous
  • 450 gram lamb, diced
  • 2 teaspoon moroccan spice
  • 1/2 teaspoon cardamom spice
  • 2 tablespoon flour
  • 2 tablespoon oil
  • 1 red onion, diced
  • 1 teaspoon crushed ginger
  • 1 litre vegetable or beef stock
  • 1/2 cup dried apricots, halved
  • 1 tablespoon oil
  • 250 gram pearl couscous
  • 2 bay leaves
  • 1 teaspoon cumin
  • 2 cup boiling water
  • 2 piece lemon rind
  • steamed beans, pistachios, mint leaves, to serve


  • 1
    Combine the lamb, spices and flour in a bowl, then mix well until evenly coated (a ziplock bag works well for this too).
  • 2
    Heat the oil in a large heavy saucepan and saute off the meat, onion and ginger for 4-5 minutes until browned and fragrant, then add the vegetable stock.
  • 3
    Reduce the heat to a gentle simmer and cover for 20 minutes. Add the apricots and stir well, then simmer for a further 15-20 minutes with the lid off until it’s slightly thickened and the meat is tender. Season to taste.
  • 4
    Heat oil and saute the couscous, bay leaves and cumin for 2-3 minutes until just toasted, then add 2 cups boiling water and the lemon rind. Simmer for 8-10 minutes until al dente. Season.
  • 5
    Serve the lamb curry over the scented couscous and garnish with steamed beans, a few salted pistachio nuts and mint leaves.


Moroccan spice has a fragrant, very mild chilli flavour. Available at the supermarket, it takes all the hassle out of making your own. The pearl couscous has a great texture, but you can use instant couscous if you prefer. It works perfectly to soak up the lamb curry sauce.

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