Gammon Ham Tagine With Pomegranate And Parsley Couscous

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

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).

Cover and simmer for about 30 minutes until sauce thickened.

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

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

Stir in pomegranate seeds and parsley.

Serving Suggestion

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