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 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

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).

2

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

3

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

4

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

5

Stir in pomegranate seeds and parsley.

6

Serve the tagine with the couscous.