Description
Source of protein, Suitable for vegans
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Giant Cous Cous
300g
£2.08
These items are centrally stocked and delivery times are up to 10 days to reduce carbon emissions and help keep our planet green.
Uses / Instructions
Package Type Wrap Storage Store in a cool dry place. Once opened reseal using the tab provided or store in an airtight container. Recipes Serving & recipe suggestions Lamb Tagine with Moroccan Spiced Giant Couscous. Prep time: 20minutes. Cooking time: 2 hours 30 minutes. Serves: 4. Ingredients: For the Tagine: 2 tbsp. olive oil, 500g diced lamb shoulder, 2 carrots - cut into large dice, 1 Onion - cut into medium dice, 3 garlic cloves - crushed,1 tbsp. cumin, 1 tsp. cinnamon, 1 tsp. turmeric, 2 tbsp. ras el hanout paste, juice of one lemon, 450ml of vegetable or chicken stock-made up according to pack instructions, 100g dried prunes. 100g dried apricots, salt, pepper and chilli flakes to season. For the Couscous: 150g. Morrisons giant couscous, 1 vegetable or chicken stock cube, 1 tbsp. cumin, 1 tsp. turmeric, 1 tsp. cinnamon, juice of half a lemon, 1 tbsp. extra virgin olive oil, 1 small bunch of mint leaves-finely chopped. To Garnish: Natural yogurt, pomegranate seeds, finely chopped coriander leaves. Method: In a large, heavy bottomed saucepan heat the olive oil over a high heat. Fry the lamb until browned and remove from the pan. Set aside. Add the carrot, onion and garlic to the pan and fry until the onions begin to turn translucent. Stir the spice powders and then add the ras-el-hanout paste, stirring constantly for 1min. Stir in the lemon juice. Add the stock, prunes and apricots and return the lamb to the pan. Stir and bring the mixture to a simmer. Cover with a lid and leave to stew for two hours or until the lamb is tender. Stir the pan regularly and add more water if needed. Season to taste with salt, pepper and chili flakes or powder if you prefer it hotter. To prepare the couscous, bring 500ml of water to the boil in a saucepan. Add the stock cube and spice powders to the pan. Add the couscous and return to the boil for 6-8 minutes or until the couscous is softened to taste. Drain through a sieve and transfer to a bowl. Stir in the lemon juice, extra virgin olive oil and mint. Season to taste with salt and pepper. To Serve: Spoon the tagine over the couscous, drizzle with natural yogurt and scatter over the pomegranate seeds and chopped coriander. Cooking Guidelines Hob - From Ambient. 6-8 min Bring 500ml of water to the boil in a medium sized saucepan. Add 150g of couscous and boil for 6-8 minutes or until the couscous is softened to taste. Drain through a sieve and transfer to a bowl.Warnings
Do not eat raw.Side Effects
See packaging/patient information leaflet for details.Ingredients
Couscous (Wheat) Dietary Information (ingredients and allergens may be subject to change, so it is important you check the labels supplied in each delivery) Contains WheatAdditional information
| Case Size | 300g |
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