MoroccanMoroccan lamb tagine

Source: Slimming World Magazine

Ingredients

Instructions

1. Spray a large, non-stick saucepan with low-calorie cooking spray and place over a medium high heat. Fry the lamb, onion, garlic and ginger for
   5 minutes. Add the saffron, cumin, cinnamon and harissa mix, and fry for a further minute until fragrant.
2. Add the tomatoes, aubergine, peppers and courgette, and stir well to coat in the spices. Cook for
   8-10 minutes, then add the chickpeas and stock, and season. Simmer for
   15-20 minutes, or until the veg are tender.
3. Make up the couscous according to the pack instructions. To serve, divide the tagine and couscous between 4 bowels and scatter over the parsley.

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