Lamb and apricot tagine with citrus couscous – Food & Home Magazine

Ingredients

• TAGINE
• 410ml dried apricots
• 175ml (¾ cup) fresh orange juice
• 125ml (½ cup) boiling water
• 60ml (¼ cup) olive oil
• 900g lamb steaks, cubed
• 2 red peppers, seeded and roughly chopped
• 1 large onion, roughly chopped
• 3 garlic cloves, crushed
• 5ml (1 tsp) ground cinnamon
• 10ml (2 tsp) ground cumin
• 10ml (2 tsp) ground coriander
• 250ml (1 cup) dry red wine
• 1 litre chicken stock
• 30ml (2 tbsp) honey
• COUSCOUS
• 720g (4 cups) couscous
• 1 litre hot water
• 10ml (2 tsp) lemon zest
• 10ml (2 tsp) orange zest
• olive oil, to taste
• 2 garlic cloves, crushed
• salt and freshly ground black pepper, to taste
• 100g fresh coriander
• 175ml (¾ cup) low-fat plain yoghurt