Ingredients Weight Measure
Couscous 35 oz.
Olive oil 4 Tbsp.
Garlic cloves, peeled and chopped 10 ea.
Lamb, cut into cubes 3-1/4 lbs.
Ginger 2 Tbsp.
Turmeric 3 Tbsp.
Cinnamon 2 Tbsp.
Paprika 3 Tbsp.
Cumin 1 Tbsp.
Cardamom 2 Tbsp.
Greek yogurt 8 oz.
TABASCO® brand Original Red Sauce 3 Tbsp.
Cherry tomatoes 8 oz.
Dried apricots, divided 8 oz.
Canned chickpeas, drained, divided 35 oz.
Lemons, juiced 3 ea.
Leaf parsley as needed
Salt and pepper as needed
Asparagus, chopped 2 bunches


  1. Preheat large frying pan.
  2. Place the couscous in a large bowl, pour in enough boiling water to cover. Cling film the bowl and allow to steam for 5 minutes.
  3. Heat the olive oil in the frying pan. Add the garlic and lamb and sauté for 3 minutes.
  4. Add the spices and stir well to coat the lamb.
  5. Add the Greek yogurt, TABASCO® Sauce and cherry tomatoes. Simmer until the lamb is tender.
  6. While the tagine is simmering, take the cling film off the couscous. Add half of the apricots, half of the chickapeas, the lemon juice, parsley and seasoning and stir to combine.
  7. Return to the tangine. Add the asparagus and the remaining halved of the apricots and the chickpeas. Simmer for a further 5 minutes before serving alongside the couscous.

Yield: 12 servings