Savour the Moroccan flavours in this classic combination of lamb, mint and dried apricots served with fluffy cous cous and roasted almonds.


  • For the sauce:

  • 100ml olive oil

  • 1 onion, finely chopped

  • 2 garlic cloves

  • Pinch of salt

  • Pinch saffron threads

  • 1 tbsp ground cumin

  • 1 tsp ground ginger

  • 2 tsp paprika

  • 2 tsp coriander seeds, crushed

  • 2 x 400g tins tomatoes, crushed by hand

  • 2 red chillies, split lengthways

  • 1 cinnamon stick

  • 2 tbsp honey

  • 200g dates, pitted, chopped

  • 500ml water

  • For the butternut squash:

  • 1 medium size butternut squash

  • 100ml olive oil

  • 2 tsp ground cumin

  • Pinch of salt and pepper

  • For the buttered chilli couscous:

  • 350g instant couscous

  • 50g diced butter

  • Finely grated zest of 1 lemon

  • 1 green chilli, deseeded and finely chopped

  • Pinch of salt

  • 350ml boiling water

  • 2 tbsp chopped coriander

  • To serve with roasted almonds:

  • 75g blanched almonds, and coarsely chopped for sprinkling

  • 2 tsp olive oil

  • Pinch of salt and pepper


  • To make the sauce::

  • 1.

    Heat the olive oil in a pan, sauté the onion until soft. While the onion is sautéing crush the garlic in a pestle and mortar with some salt until smooth and add to the onions. Add all the dry spices – saffron threads, ground cumin, ground ginger, paprika, coriander seeds, to the pan and cook ‘out’ for a minute until fragrant. Add the tinned tomatoes, split chillies, cinnamon stick, honey, dates and water and bring to the boil. Simmer for 30 minutes until thickened.

  • 2.

    While the sauce is simmering cook the butternut squash and add to the sauce for the final 5 minutes of cooking time.

  • To roast the butternut squash::

  • 1.

    Peel the butternut squash with a potato peeler. Cut in half lengthways, and scoop out the seeds with a spoon then cut into approx 2cm chunks. Place the chopped butternut squash in a bowl and add the olive oil, cumin, salt and pepper and toss together.

  • 2.

    Pour onto a baking tray and roast in a preheated oven at 200/400/Gas 6 for approximately 15 minutes or till tender. Add the butternut squash to the sauce 5 minutes before the end of cooking. Add more water to the sauce if it becomes too thick, season with salt and pepper.

  • To roast the almonds::

  • 1.

    Toss the chopped blanched almonds and olive oil together in a bowl. Tip on to a roasting tray. Cook in the oven for 5-10 minutes or until golden tossing frequently. Drain on kitchen paper and set aside to sprinkle on to finished dish.

  • To make the buttered chilli couscous::

  • 1.

    While the sauce, butternut squash and almonds are cooking. Place couscous, butter, lemon zest and chilli in a bowl, add a pinch of salt and pour over boiling water. Cover with cling film and leave for 1 minute to steam. Remove film and ‘fluff’ with a fork to loosen the couscous grains. Add the chopped coriander. Serve with butternut squash sauce sprinkled with roasted almonds.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1270kj
  • Fat Total 70g
  • Saturated Fat 14g
  • Protein 21g
  • Carbohydrate 151g
  • Sugar 54g
  • Sodium 561mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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