• 1 tbsp medium olive oil
  • 2 cloves garlic, chopped
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 780 g tinned chopped tomatoes in tomato juice
  • 700 ml hot chicken stock, made using 1 stock cube
  • 1 tbsp runny honey
  • 150 g ready-to eat dried apricots, cut into quarters
  • 410 g tinned chickpeas in water, drained and rinsed
  • 350 g leftover roasted lamb, shredded
  • 260 g young leaf spinach
  • 250 g cous cous
  • 28 g fresh flat-leaf parsley, washed and finely chopped
  • 25 g flaked almonds


  1. 1

    Heat the oil in a large saucepan and sauté the onion for 5-10 minutes, adding the garlic and spices for the last minute.

  2. 2

    Pour in the tomatoes and 400ml of the hot stock. Add the honey and apricots, bring to a simmer and cook for 10 minutes.

  3. 3

    Stir through the chickpeas and lamb and cook for a further 5 minutes, stirring in the spinach for the last 2 minutes.

  4. 4

    Meanwhile, put the remaining stock in a pan and bring to the boil. Remove from the heat, tip in the cous cous and cover with a lid. Let sit for 10 minutes then fluff up the grains using a fork. Stir through the chopped parsley and flaked almonds. Serve with the tagine

Nutritional Details

Each serving provides
  • Energy 3781kj 903kcal 45%
  • Fat 21.4g 31%
  • Saturates 4.6g 23%
  • Sugars 26.9g 30%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 507kj/121kcal

Each serving provides

103.7g carbohydrate 23.7g fibre 62.0g protein

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