Pomegranate and slow cooked lamb couscous
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
- 1 lamb or shoulderabout 2kg
- 1 peeled onionhalved and finely sliced
- 1 tbsp plus more to serve pomegranate or molasses
- 300g couscous
- butter
- 1 tsp harissa
- 1 small bunch mintleaves roughly chopped
- 1 pomegranateseeds picked out or 1 tub
Nutrition: per serving
- kcal745
- fat41.6g
- carbs39.1g
- fibre3.2g
- protein50.6g
- salt0.4g
Method
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.
