Gammon Ham Tagine With Pomegranate And Parsley Couscous

cooking time
30 minutes

cooking skill
Easy

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.