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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Braised lamb shanks
Braised lamb shanks
A star rating of 4.7 out of 5.106 ratings

Lamb shanks are good value, and as each one is a portion, serving is a cinch. You can braise the shanks up to two days ahead

Nutrition: per serving

  • kcal317
  • fat12g
  • saturates1g
  • carbs41g
  • sugars4g
  • fibre5g
  • protein14g
  • salt1.14g
    low
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Method

  • step 1

    Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.

RECIPE TIPS
DRESS IT UP: SPICY FALAFEL SALAD

Soak 200g couscous. Toss with 2 tbsp olive oil, juice 1 lemon and bunch chopped mint and parsley. Set aside. Drain 400g can chickpeas; whizz with 2 spring onions and 1 tsp harissa. Chop 1 roasted red pepper and stir through. Shape into balls and fry in a little oil until golden. Mix 1 tbsp tahini with 6 tbsp yogurt, then serve drizzled over the couscous and falafels.

MAKE IT FOR KIDS

Easy couscous - Mix 100g cooked couscous with 1 chopped red pepper, 220g can chickpeas, 1 tsp cumin and 2 tbsp olive oil. Mix 2 tbsp yogurt with grated cucumber, then dollop on top.

Recipe from Good Food magazine, July 2009

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Overall rating

A star rating of 4.3 out of 5.19 ratings
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