Moroccan goat tagine with couscous salad

Preparation time
over 2 hours

Cooking time
over 2 hours

Serves
Serves 4

By Donal Skehan

Ingredients

For the Moroccan goat tagine

  • 1 tsp ground ginger
  • 1 tsp freshly ground black pepper
  • 1 tsp ground turmeric
  • ½ tsp cayenne pepper
  • 680g/1½ lb shoulder of kid or goat, trimmed and cut into large chunks
  • 50g/1¾oz dried apricots, finely sliced
  • 50g/1¾oz sultanas
  • 1 tbsp rapeseed oil
  • 2 onions, roughly chopped
  • 8 garlic cloves, finely chopped
  • 1 tbsp honey
  • 2 x 400g tins chopped tomatoes
  • ½ tbsp vegetable bouillon powder
  • handful fresh coriander, roughly chopped, to garnish

For the couscous salad

  • 250g/9oz couscous
  • 500ml/18fl oz hot chicken stock
  • 400g tin chickpeas, drained and rinsed
  • 1 small red onion, very finely chopped
  • 1 pomegranate, seeds removed
  • 1 stick celery, finely chopped
  • 1 tbsp shredded fresh mint
  • 2 tbsp finely chopped flatleaf parsley
  • ½ lemon, juice only
  • 2 tbsp extra virgin olive oil
  • sea salt and freshly ground black pepper
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