Gammon Ham Tagine With Pomegranate And Parsley Couscous

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Warming spices and tangy apricots are a delight to the senses in this quick and easy Tagine style dish using gammon.

Prep time: 20 mins

Cook time: 30 mins

Serves: 4

Cooking Skill: Easy

Ingredients

225g cooked, unsmoked gammon ham, cut into chunks
1 teaspoon oil
1 onion, peeled and chopped
1 tablespoon ground turmeric
1 tablespoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground allspice
75g ready-to-eat apricots, chopped
1 x 200g can chickpeas, drained
300ml water
1 clementine, peeled and broken into segments
Juice of 1 clementine
For the couscous
250g couscous
Juice of 1 clementine
300ml boiling water
1 pomegranate, seeds removed and reserved
1 tablespoon freshly chopped parsley

Method

Step 1

Heat the oil in a large pan, add the onion and cook for 1-2 minutes. Add the cooked gammon ham and the remaining ingredients (except for coucous ingredients).

Step 2

Cover and simmer for about 30 minutes until sauce has thickened.

Step 3

Meanwhile prepare the couscous: Place couscous into a bowl. Add the clementine juice and boiling water.

Step 4

Season, cover and leave to stand for 10 minutes until water is absorbed and the couscous grains are soft

Step 5

Stir in pomegranate seeds and parsley.

Step 6

Serve the tagine with the couscous.

Method

Step 1

Heat the oil in a large pan, add the onion and cook for 1-2 minutes. Add the cooked gammon ham and the remaining ingredients (except for coucous ingredients).

Step 2

Cover and simmer for about 30 minutes until sauce has thickened.

Step 3

Meanwhile prepare the couscous: Place couscous into a bowl. Add the clementine juice and boiling water.

Step 4

Season, cover and leave to stand for 10 minutes until water is absorbed and the couscous grains are soft

Step 5

Stir in pomegranate seeds and parsley.

Step 6

Serve the tagine with the couscous.

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