Lamb and date tagine with pomegranate couscous recipe | delicious. magazine

Ingredients

• 2 tbsp olive oil
• 2 onions, chopped
• 1 large knob of fresh ginger, chopped
• 4 garlic cloves, crushed
• 1 cinnamon stick
• 1 tbsp coriander seeds, crushed
• 1 tsp cumin seeds, lightly crushed
• 1.5kg boned shoulder or leg of lamb, cut into cubes
• 200g medjool dates, pitted
• 400g can chopped tomatoes
• 400ml lamb or chicken stock, hot
• 1 lemon and 1 lime, cut into wedges, to serve
• For the pomegranate couscous
• 500g couscous
• 1 tbsp olive oil
• Grated zest and juice of 1 lemon
• Handful fresh mint, roughly chopped
• Seeds of 1 pomegranate