Pomegranate and slow cooked lamb couscous
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Aluminum foil
- Fork
- Mixing bowl
- Spoon
- Serving platter
- Measuring cup
- Kettle
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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