Lamb And Apricot Tagine With Citrus Couscous - cooking recipe

Ingredients

9 oz dried apricots
3/4 cup orange juice
2 tbsp olive oil
2 lb lamb stew meat, roughly chopped
2 None red peppers, deseeded, roughly chopped
1 None onion, roughly chopped
2 lb sweet potatoes, roughly chopped
3 cloves garlic, minced
1 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
1 cup dry red wine
4 cups chicken stock
2 tbsp honey
3/4 cup fresh cilantro leaves
3/4 cup low-fat plain yogurt, to serve
None None FOR THE CITRUS COUSCOUS
28 oz couscous
1 tbsp orange zest
2 tsp lemon zest
2 tsp lime zest

Preparation

Combine apricots, orange juice and 1/2 cup boiling water in a small heatproof bowl. Cover and let stand for 45 mins.
Meanwhile, heat 1 tbsp oil in a large saucepan. Cook lamb, in batches, until browned all over. Remove lamb from heat. Add remaining oil to pan. Cook peppers, onion, sweet potatoes, garlic and ground spices, stirring, until onion has softened and mixture is fragrant. Deglaze pan with wine, scraping up browned bits. Bring to a boil then reduce heat and simmer, uncovered, for 5 mins, or until liquid has reduced by 1/2.
Return lamb to pan along with undrained apricots, stock and honey. Bring to a boil then reduce heat and simmer, covered, for 50 mins, or until lamb is tender. Remove from heat and stir in fresh cilantro.
Meanwhile, to make the citrus couscous, bring 4 cups water to a boil in a medium saucepan. Stir in couscous and citrus zest. Remove from heat and let stand, covered, for 5 mins, or until liquid is absorbed, fluffing with fork occasionally to separate grains.
Serve lamb and apricot tagine on citrus couscous, drizzled with yogurt.