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Lamb With Raisins And Pine Nuts On Couscous

The fastest lamb dish I know. This is excellent served with the couscous for a main course. It is also amazing put into a hot pitta bread with some yoghurt and some coriander, mint salsa and some lettuce. Great for a packed lunch, as it is quite dry and won’t go everywhere. Good hot or just at room temperature.


  • 2 teaspoons Sunflower Oil

  • 450 g diced lamb all fat removed

  • Salt & Pepper

  • 1 teaspoon Cumin Powder

  • 1 teaspoon Ground Coriander

  • 60 g Pine Nuts toasted

  • 2 tablespoons Hommus . See my recipe

  • 2 teaspoons Fresh Coriander chopped

  • Couscous with Mint

  • 250 g Cous cous

  • 2 tablespoons Olive Oil

  • 300 ml Boiling water or vegetable stock

  • Salt & Pepper

  • 2 tablespoons chopped Mint


  • 1.

    Heat the oil in a hot pan, toss in the meat and season with salt and pepper.

  • 2.

    Add the cumin and coriander,and cook over a high heat for 4 or 5 mins, then add the pinenuts, hummus, raisins and chopped fresh coriander.

  • 3.

    Stir to mix and let simmer for one minute.

  • 4.

    Season to taste.

  • Couscous with Mint:

  • 1.

    Preheat an oven to 180c.

  • 2.

    Put the couscous into a heatproof bowl and pour in the olive oil and rub it in with your fingers

  • 3.

    Stir in the water or stock and cover the bowl with tin foil or a pyrex plate

  • 4.

    Put into the oven for 10 mins or until hot.

  • 5.

    Add chopped mint and season to taste.

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