Travel Reference
In-Depth Information
Turkish lamb couscous
Requiring only vegetable stock, couscous is the perfect camp food.
1 Cook the onion and lamb in the olive
oil for a few minutes, breaking up the
mince as it cooks.
SERVES 4
TIME TO COOK 20 MINS
2 Add the chopped fruit, pine nuts,
and cinnamon and keep warm.
1 large onion, coarsely
chopped
1lb 2oz (500g) minced lamb
3 Put the couscous in a bowl and
cover with boiling water. Crumble in a
stock cube and stir to dissolve evenly.
Set aside for 5 minutes and then add
to the lamb mixture.
1 tbsp olive oil
1 x 3
1
⁄
2
oz (100g) “snack pack”
of dried apricots and/or
raisins, coarsely chopped
3
1
⁄
2
oz (100g) pine nuts
1 tsp ground cinnamon
4 Simmer the mixture with a lid on for
5-10 minutes, adding a little more
water as necessary. Season with salt
and pepper and stir in a bit more oil
before serving.
2 cups couscous
1 cube vegetable stock, plus
boiling water
salt and pepper
