• 500 lean shoulder lamb, diced into 3cm pieces
  • 2 Tbsp oil
  • 2 onions, peeled and roughly chopped
  • 1 green or red capsicum, deseeded and chopped
  • ½ cup raisins (optional)
  • 400 g can Wattie's Moroccan Style Tomatoes
  • 2 cups boiling water or chicken stock
  • 1 cup couscous
  • 25 g butter
  • salt to season

1. Brown the lamb in a very hot, lidded frying pan in the oil until well browned on all sides.

2. Add the onion, capsicum and dried fruit if using, Wattie's Moroccan Style Tomatoes and water or stock and stir to mix.

3. Cover and simmer gently for 35-40 minutes.


4. Pour the boiling water or stock over the couscous, cover and stand for 10 minutes or until all the liquid has been absorbed. Add the butter, cover and microwave on high power for 5 minutes. Fluff with a fork and season with salt.

5. Serve the lamb over the couscous adding your favourite vegetables to accompany.

Made With

Moroccan Style Tomatoes

Ripened on the vine under the Hawke’s Bay sun, Wattie’s Moroccan Style Tomatoes are diced and served in an authentic Moroccan blend of spices, onions and olive oil.

Rate and Review

7 Ratings

Reviews (7)

Neil's Review | Rating

Delicious and easy

aileen's Review | Rating

Yummy recipe, added 1 teaspoon extra coriander,cumin and cinnamon for extra kick. Kids love it !

Priya's Review | Rating

great for the cold winter evenings. Added sald and peppper to spice it up!Great with mashed potatoes.

Vareena's Review | Rating

Very easy and delicious, the kids just love too

Sue's Review | Rating

Nice winter meal

Pip's Review | Rating

A great lamb recipe

Barry's Rating