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

method

  1. 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. 
  2. 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. 
  3. 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. 
  4. Add this to the couscous along with the juice and seeds of the pomegranate, and the almonds. Drizzle a little olive oil on top.