Name: Pomegranate and slow cooked lamb couscous
Total time: 4 h 30 min
Yield: Serves 6
Ingredients: 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

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Pomegranate and slow cooked lamb couscous

Pomegranate and slow cooked lamb couscous

Published: March 25, 2015 at 3:05 PM

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Serves 6

A little effort

Total time: 4 hrs and 30 mins

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This recipe for slow-cooked lamb creates a delicious, melt-in-the-mouth supper. Perfect for feeding the family on a weekend, they'll love the fresh flavour of pomegranate with harissa-spiced couscous.

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Complete the dish

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.

Ingredients

Nutrition

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

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.

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