The possibilities with meat leftover from a Sunday roast are endless. Seeing as I have recently invested in some pomegranate molasses, I thought there would be no better way to celebrate, than with this delicious, but oh-so-quick, pilaf.
If you don’t have the lamb or are a vegetarian, it would be just as delicious with lots of vegetables, chickpeas or even just plain.
ingredients (serves two as a meal, or four as small side portions)
- 200g couscous
- boiled water
- 1 chicken or lamb stock cube
- 1 tsp ras-el-hanout
- pinch salt and pepper
- 1 large onion
- 100g roast lamb, cut into small shards
- 1tbs pomegranate molasses
- 1 large pomegranate
- handful of flaked almonds
- In a large mixing bowl, place the couscous, stock cube, ras-el-hanout, salt and pepper. Pour boiled water onto the couscous so that it is approximately 1cm over top of the couscous. Cover with a plate or cling film and leave to soak.
- Heat a little oil in a saucepan over a medium heat. Slice the onions extremely finely, and heat in the oil with a pinch of salt for 20 minutes, until brown and caramelised.
- When the onions are caramelised, add the lamb and molasses, and turn up the heat. Fry for about 3 minutes, or until the lamb is hot.
- Add this to the couscous along with the juice and seeds of the pomegranate, and the almonds. Drizzle a little olive oil on top.