Try this recipe for pomegranate and slow cooked lamb couscous, then check out our slow-cooker leg of lamb, slow-cooker roast beef and more slow-cooker recipes.


  • 1 lamb or shoulder, about 2kg
  • 1 peeled onion, halved and finely sliced
  • 1 tbsp plus more to serve pomegranate or molasses
  • 300g couscous
  • butter
  • 1 tsp harissa
  • 1 small bunch mint, leaves roughly chopped
  • 1 pomegranate, seeds picked out or 1 tub


  • STEP 1

    Heat the oven to 190c/fan 170c/gas 5. Put the lamb in a roasting tin, fatty-side-up, with the onion scattered around. Score the lamb with a knife and rub in the molases. season well. Add 2 mugs of water, cover with foil and cook for 4 hours. Rest for 15 minutes. Pull the lamb off the bone in chunks using two forks.

  • STEP 2

    While the lamb is resting, put the couscous, a large knob of butter, the harissa and seasoning in a bowl and add enough boiling water to just cover it. Cover and leave to absorb for 5 minutes, then fluff the grains gently with a fork. Put the couscous onto a platter, shred the lamb on top. Pour off any fat from the lamb pan and add some juices, plus a little more molasses to the couscous. Serve with the mint leaves and pomegranate.


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