Dinner

Lamb and apricot tagine with citrus couscous is for Dinner.

Lamb and apricot tagine with citrus couscous takes 20 minutes to prepare.

Lamb and apricot tagine with citrus couscous takes 60 minutes to cook.

Lamb and apricot tagine with citrus couscous makes 2 servings.

The ingredients for Lamb and apricot tagine with citrus couscous are:

65g dried apricots
45ml orange juice
30ml boiling water

1/2tbs olive oil
225g lamb steak chopped

For the couscous:

250ml water
200g couscous
1tsp of each orange, lemon and lime rind

1/2 red pepper
50g onion
1/2 sweet potato
1 garlic
1/4tsp cinammon
1/2tsp cumim
1/2tsp coriander

60ml dry red wine
250ml chicken stock
1/2tbs honey
1/4 cup coriander leaves
50g low fat yougurt

Here is how you make Lamb and apricot tagine with citrus couscous:

Mix apricots, orange juice and boiling water, cover and let it rest for 20 minutes while you prep the restFry the lamb in half the oil, put asideOn the same pan fry the pepper, onions, sweet potato(kumara), garlic, cinammon, cumin, corianderadd the red wine, boil, reduce heat for 5 minutosPut the lamb back to the pan, add chicken and honey, reduce the heat and simmer for 50 minutesStir the coriander leaves and drizzle with the yogurtFor the couscous:mix all the ingredientsNumber of Servings: 2Recipe submitted by SparkPeople user NANESHELTON.

The nutritional information for Lamb and apricot tagine with citrus couscous is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 563.8

• Total Fat: 11.8 g
• Cholesterol: 78.4 mg
• Sodium: 323.8 mg
• Total Carbs: 77.1 g
• Dietary Fiber: 4.8 g
• Protein: 33.0 g