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.

Cook time: 30 mins

Serves: 5

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 all-spice
75g ready-to-eat apricots, chopped
1x 200g can chick peas
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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Gammon Ham Tagine with Pomegranate and Parsley Couscous

Gammon tagine on a bed of pomegranate and parsley couscous, on a dish with spoon

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 all-spice
  • 75g ready-to-eat apricots, chopped
  • 1x 200g can chick peas
  • 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.

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