Mediterranean inspired lamb-stew couscous

Instead of sunday roast, I prefer to make saturday stew. Yesterday I was in the mood for lamb and because I was late, the butcher only had lamb roulade. You can use any piece of lamb that requires stewing for this dish.

Ingredients:
lamb meat for stewing
left-over red wine
1/2 vegetable and garlic stock cube (chicken stock or ordinary vegetable stock will be fine, just add garlic yourself)
3 onions
5 celery stalks
half a hand full of mint leafs
ground cinnamon
10 dried apricots
50 g pistachio nuts
75 g rocket
15 cherry tomatoes
250g couscous

Chop the onions and celery stalks. Cut the dried apricots in half. Put the meat, wine, stock cube, onions, celery stalks, mint leafs, cinnamon and apricots in a pan and add some water. You don’t have to cover the meat entirely but it needs to be covered at lead 2/3d. Put a lid on the pan and put it on an oven. Turn the oven on at 180C and wait for 2 hours (depending on the type of meat you’re using, ask your butcher).

Put the couscous in a big bowl or dish. Cover it with the cooking liquid from the lamb meat and cover the bowl with cling film. Cut the cherry tomatoes in half. Cut the meat into short slices.

After 10 minutes or so, the couscous has soaked up all moisture. Use a fork to make it loose. Mix in the meat, cooked vegetables, pistachio nuts, cherry tomatoes and rocket.

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