NZ Woman's Weekly

Moroccan lamb and apricots with scented pearl couscous

Moroccan Lamb
  • Meal Type

  • Servings

  • Courses


Serves 4

Moroccan spice has a fragrant, very mild chilli flavour. Available at the supermarket, it takes all the hassle out of making your own. The pearl couscous has a great texture, but you can use instant couscous if you prefer.

It works perfectly to soak up the lamb curry sauce.

  • 450g lamb, diced
  • 2 tsp Moroccan spice
  • ½ tsp cardamom spice
  • 2 tbsp flour
  • 2 tbsp oil
  • 1 red onion, diced
  • 1 tsp crushed ginger
  • 1L vegetable or beef stock
  • ½ cup dried apricots, halved
  • 1 tbsp oil
  • 250g pearl couscous
  • 2 bay leaves
  • 1 tsp cumin
  • 2 cups boiling water
  • 2 pieces lemon rind
  • Steamed beans, pistachios, mint leaves, to serve
  1. Combine the lamb, spices and flour in a bowl, then mix well until evenly coated (a ziplock bag works well for this too). Heat the oil in a large heavy saucepan and saute off the meat, onion and ginger for 4-5 minutes until browned and fragrant, then add the vegetable stock.
  2. Reduce the heat to a gentle simmer and cover for 20 minutes. Add the apricots and stir well, then simmer for a further 15-20 minutes with the lid off until it’s slightly thickened and the meat is tender. Season to taste.
  3. Heat oil and saute the couscous, bay leaves and cumin for 2-3 minutes until just toasted, then add 2 cups boiling water and the lemon rind. Simmer for 8-10 minutes until al dente. Season.
  4. Serve the lamb curry over the scented couscous and garnish with steamed beans, a few salted pistachio nuts and mint leaves.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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