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.
