|2 packs pack|| couscous
(approx 450g, sliced)
|2|| garlic cloves
|1 tsp tsp|| cinnamon
|1 tsp tsp|| ginger
|800 g g|| plum tomatoes
|1 tins tin|| chickpeas
(including the liquid)
|400 g g|| leftover lamb
(leftover roast lamb, shredded)
|200 g g||frozen peas frozen peas|
|1 bunches bunch|| parsley
(small bunch,stalks finely chopped, leaves roughly chopped)
|200 g g|| broccoli
(steamed to serve)
|Olive oil Olive oil|
Lamb and crispy cous cous pie
A great way to use up leftover lamb from your weekend roasts, this lamb pie with crispy cous cous combines warming cinnamon together with lots of spices. Serve with two portions of your favourite vegetables on the side.
- Heat 1 tbsp oil in a large casserole dish and fry the leeks for 10 minutes over a gentle heat, until soft, golden and sweet (they’ll bring a real creaminess to your pie filling). Add the garlic, ginger and cinnamon and cook for 1 minute to bring out the flavours of the spices.
- Pour in the tinned tomatoes for sweetness, fill one tin back up with water and add this too, stirring well and lightly crushing the tomatoes with the back of the spoon to break down.
- Add the shredded lamb, then to give the filling some bulk, tip in the chickpeas and mix through. Season well, bring to a simmer and leave to cook gently for 30 minutes, stirring occasionally. Preheat the oven to 200°C/180°C fan/gas mark 6.
- Add the peas, parsley stalks and a good handful of leaves to the lamb mix, stir and remove it from the heat - if you’d rather serve this in a pie dish, now’s the time to tip the mixture in.
- Stir the remaining parsley through the couscous and spread this over the top of the lamb in an even layer - once baked, the couscous will add welcome crispiness to the dish. Drizzle with 1tsp oil and bake for 20 minutes, serving with the broccoli on the side.