Gammon Ham Tagine With Pomegranate And Parsley Couscous Gammon Ham Tagine With Pomegranate And Parsley Couscous

Gammon Ham Tagine With Pomegranate And Parsley Couscous

Cooking Time

cooking time
30 minutes

Easy Cooking Skill

cooking skill
Easy

Serves

serves
5 people

Ingredients

  • 225g (8oz) Cooked, unsmoked gammon ham, cut into chunks
  • 5ml (1tsp) Oil
  • 1 Onion, chopped
  • 15ml (1tbsp) Turmeric
  • 15ml (1tbsp) Cumin
  • 2.5ml (½tsp) Cinnamon
  • 2.5ml (½tsp) All-spice
  • 75g (3oz) Ready-to-eat apricots, chopped
  • 200g (1/2 can) Can chick peas
  • 300ml (½pt) Water
  • 1 Clementine, peeled and broken into segments
  • 1 Clementine, juice removed
  • Couscous

  • 250g (9oz) Couscous
  • 1 Clementine, juice removed
  • 300ml (½pt) Boiling water
  • 1 Pomegranate, seeds removed
  • Seasoning
  • Flat leaf parsley

Method

1

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

2

Cover and simmer for about 30 minutes until sauce thickened.

3

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

4

Season, cover and leave to stand for 10 minutes until water has been absorbed and the couscous has softened.

5

Stir in pomegranate seeds and parsley.

Serving Suggestions

Serve tagine with a large pile of pomegranate and parsley couscous.