Healthy living

Lamb tagine with couscous

A gourmet twist on lamb with the taste of North Africa.

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 6


  • olive or canola oil spray
  • 600 g lamb leg steaks, trimmed of fat, cut into 1.5 cm dice
  • 2 brown onions, diced
  • 2 cloves garlic, crushed
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • freshly ground black pepper, to taste
  • 350 ml salt-reduced chicken stock
  • 400 g can diced tomatoes
  • 400 g can no-added-salt chickpeas, drained
  • 1 medium sweet potato (400 g), peeled, cut into 1.5 cm dice
  • 2 large carrots, peeled, cut into 1.5 cm dice
  • 2/3 cup dried apricots (100 g), quartered
  • 1 bunch coriander, stems and leaves chopped

For couscous

  • 1 1/2 cups couscous
  • 1 1/2 teaspoons ground cumin or coriander, extra
  • grated rind and juice of 1 lemon
  • 1 1/2 cups boiling water


1. Spray a large non-stick pot with oil and place over high heat. 

2. Add half the lamb to pan and brown on all sides for 2 minutes, stirring frequently. Remove from the pan, set aside and repeat with remaining lamb. 

3. Cook onion and garlic over medium-high heat for 3 minutes, stirring often. 

4. Add spices and cook for 1 minute until fragrant. 

5. Return meat to pan along with stock, tomatoes, chickpeas, sweet potato, carrots, apricots and coriander stems. Season with pepper and stir to combine. Cover and allow to simmer for 20 minutes until vegetables are tender and lamb is cooked through. 

6. Meanwhile, in a medium heatproof bowl combine couscous, extra cumin, lemon juice and rind and boiling water. Cover and set aside for 3 minutes or until ready to serve. 

7. Fluff couscous with a fork to separate grains and stir through half the chopped coriander leaves. 

8. Stir remaining coriander into tagine, reserving some for serving. 

9. Divide couscous and tagine between serving plates and top with coriander.


  • Replace the apricots with dates or sultanas.

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