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Middle Eastern Style Lamb & Apricot Stew

Middle Eastern Style Lamb & Apricot Stew

with Couscous and Toasted Almonds

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Looking for a quick and tasty midweek dinner option? Try cooking up our Middle Eastern Style Lamb & Apricot Stew in just 20 minutes for a delicious and speedy meal.

Tags:RapidUnder 650 calories
Allergens:Cereals containing glutenNutsSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 grams

Moroccan Medley Couscous

(ContainsCereals containing gluten)

15 grams

Flaked Almonds


200 grams

Lamb Mince

40 grams

Dried Apricots


10 grams

Chicken Stock Paste

1 sachet

Harissa Paste

1 pack(s)

Tomato Passata

100 grams

Baby Spinach

Not included in your delivery

320 milliliter(s)

Water for the Couscous

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2417 kJ
Energy (kcal)578 kcal
Fat28.0 g
of which saturates8.0 g
Carbohydrate49 g
of which sugars19.0 g
Protein31 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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a) Fill and boil your kettle. Put the couscous in a bowl.
b) Pour the boiling water for the couscous (see ingredients for amount) into the bowl and cover tightly with cling film.
c) Leave to the side for 10 mins or until ready to serve.


a) Meanwhile, heat a large frying pan on medium heat (no oil).
b) Once hot, add the flaked almonds and dry-fry, stirring frequently, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.
c) Transfer the toasted almonds to a small bowl and set aside.


a) Pop the (now empty) frying pan on medium-high heat and add the lamb mince (no oil).
b) Cook until browned, 4-5 mins.
c) Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.


a) Meanwhile, roughly chop the apricots.
b) Add the chicken stock paste, harissa paste (add less if you don't like heat), apricots, tomato passata and water for the sauce (see ingredients for amount) to the lamb.
c) Bring to the boil and stir together.


a) Lower the heat to medium and simmer until the sauce has thickened, 6-8 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Once thickened, stir the spinach into the stew a handful at a time until wilted and piping hot, 1-2 mins.


a) When ready, fluff up the couscous with a fork.
b) Taste and season with salt and pepper if necessary.
c) Share the couscous between your plates, then top with the stew and a sprinkling of toasted almonds. Enjoy!