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Lamb & Prune Baked Couscous

ServesServes 4
Cooking timeCooking Time:
Prep Time:


  • 100 g SAFARI Prunes (pitted)
  • 40g SAFARI Flaked Almonds, toasted
  • 30 ml olive oil
  • 1 onion, halved and thinly sliced
  • 2 garlic cloves, crushed
  • 5 ml fresh ginger, finely grated
  • 500g deboned lamb cubes
  • 10 ml ground coriander
  • 5 ml ground cumin
  • 2 ml tumeric
  • 2 cinnamon sticks
  • salt and milled black pepper
  • 250g couscous
  • 300 ml chicken stock or water
  • 1 (410g) can chickpeas, rinsed drained (optional)
  • 20g coriander leaves, roughly chopped

To Serve

  • Coriander leaves
  • Lemon wedges or pickled lemon


  1. Preheat the oven to 180° C.
  2. Heat the oil in an ovenproof casserole.
  3. Add the onion and fry for 3-4 minutes over moderate heat. Add the garlic and ginger and cook for 1 minute.
  4. Add the lamb , ground coriander, cumin, turmeric, cayenne pepper (optional) and cinnamon and toss together.
  5. Season with salt and pepper.
  6. Cover and bake in the oven for 35-40 minutes, or untill done to your liking (this will depend on how big the cubes of lamb are)
  7. Remove from the oven , sprinkle the couscous over the lamb.
  8. Add the stock and stir to combine. Cover the casserole and return to the oven for 10 minutes.
  9. Then stir the chickpeas (optional) prunes, almonds and coriander in, Cover and bake for a further 5 minutes .
  10. Allow to stand, covered , for 5 minutes before serving .
  11. Top with corainder leaves and serve with lemon wedges of pickled lemon

Chefs Hint: Add 1 ml cayenne pepper if you like hotter food.

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