Baked Lamb & Apricot Cous Cous

Ingredients

1 Large Onion, thinly sliced

2 Tbsp Olive Oil

500g Lamb Fillets

1 Tbsp Ras El Hanout or Moroccan Spices

2 Cinnamon Quills

1 1/4 Cups Cous Cous

300ml Chicken Stock

1/3 Cup Chopped Dried Apricots

1/3 Cup Coriander Leaves, chopped, plus whole leaves to serve

400g Can Chickpeas, rinsed, drained

Lemon Wedges to Serve

Method

Preheat the oven to 180 degrees.  Place onion in a shallow baking dish, toss with oil and bake for 10 minutes.

Meanwhile, cut each lamb fillet into 2cm cubes, season with sea salt and pepper.  Add the lamb, ras el hanout and cinnamon to the dish, toss together, then return to the oven for 15 minutes.

Remove from oven, sprinkle cous cous over, add stock then sir to combine. Cover with foil and return the the oven for 10 minutes.  Stir in apricots, chopped coriander and chickpeas, then cover loosely with foil and for 5 minutes to warm through.

Scatter with extra coriander and serve with lemon wedges.

 

 

 

 

 

 

 

The bonus

with this meal

is that you

are only

using one

dish!