Lamb and prune couscous pilaf recipe

Name: Lamb and prune couscous pilaf
Yield: Serves 4
Ingredients: 50g soft prunes, chopped; 4 lamb leg steaks (450g); 2 garlic cloves, crushed; 2 tsp ras el hanout seasoning, plus extra to serve; 2 tbsp olive oil; 175g couscous; 400g tin chickpeas, drained and rinsed; 1 red onion, finely sliced; 30g flaked almonds, plus extra to serve; 30g bunch fresh mint, leaves picked and finely chopped; 30g bunch fresh parsley, leaves picked and finely chopped; 2 tbsp red wine vinegar; 4 tbsp 0% fat Greek-style yogurt; 1 lemon, cut into wedges

Slices of tender lamb sit on top a bed of couscous – with chickpeas, prunes and herbs – in this speedy fakeaway recipe for four people. Don't like prunes? Try dates or apricots instead.

See method

Serves 4
Takes 35 minutes
585 calories / serving

Shop your ingredients

Tesco Prunes 250G
50g soft prunes, chopped
£2.10
£8.40/kg
Tesco Organic British Lamb Leg Steaks 300G
4 lamb leg steaks (450g)
£6.90
£23.00/kg
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, crushed
£0.87
£0.22/each
Schwartz Ras El Hanout 38G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
2 tsp ras el hanout seasoning, plus extra to serve
£2.00
£52.63/kg
Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
Tesco Mediterranean Style Couscous 110G
175g couscous
£0.75
£6.82/kg
Tesco Chickpeas In Water 400G
Aldi Price Match
400g tin chickpeas, drained and rinsed
£0.41
£1.71/kg DR.WT
Tesco Red Onions Loose
Aldi Price Match
1 red onion, finely sliced
£0.20
£0.95/kg
Tesco Toasted Flaked Almonds 100G
30g flaked almonds, plus extra to serve
£1.80
£18.00/kg
Tesco Fresh Cut Mint 30G
Aldi Price Match
30g bunch fresh mint, leaves picked and finely chopped
£0.50
£16.67/kg
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
30g bunch fresh parsley, leaves picked and finely chopped
£0.50
£16.67/kg
Tesco Red Wine Vinegar 350Ml
2 tbsp red wine vinegar
£1.55
£4.43/litre
Tesco 0% Fat Greek Style Yogurt 500G
4 tbsp 0% fat Greek-style yogurt
£1.15
£2.30/kg
Tesco Lemons Each
1 lemon, cut into wedges
£0.37
£0.37/each

Method

Put the prunes in a small bowl and cover with just-boiled water and leave to soak.
Place the lamb steaks in a shallow dish with the garlic, 1 tsp ras el hanout and 1 tbsp olive oil. Rub the lamb in the spice mix; cover and leave to one side to marinade.
Add the couscous to a bowl along with chickpeas; season lightly and pour over 300ml boiling water to cover. Cover the bowl with a plate and leave to stand for 15 mins before fluffing up with a fork.
Heat the remaining olive oil in a large fry ing over a medium heat. Fry the onion for 8-10 mins, stirring regularly until caramelised. Add the remaining ras el hanout, almonds and a pinch of salt, and continue to fry for 2 mins, until the almonds are lightly toasted. Pour into a small bowl and set aside.
Wipe the pan clean and turn the heat up to high. When the pan is smoking hot, cook the lamb steaks for 3-4mins, turning half way ,until the meat is tender and still pink in the middle. Remove from the pan and allow to rest for 5 mins.
Meanwhile, drain the prunes and along with the chopped herbs (reserving a handful) fold through the couscous. Add the red wine vinegar and season to taste. Divide the couscous between the plates.
Finely slice the lamb and arrange on top of the couscous, along with any resting juices. Dust with the extra ras el hanout, scatter over the caramelised onions, almonds, and reserved herbs. Serve with the yogurt on the side and lemon wedges.