Gammon Ham Tagine With Pomegranate And Parsley Couscous
cooking time
30 minutes
cooking skill
Easy
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.
