Quick Lamb and Pumpkin Couscous

Quick Lamb and Pumpkin Couscous


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Pressure cookers really cut down on the cooking time of meats and vegetables and are so easy to use.


Serves: 6 

  • 3 tablespoons olive oil
  • 1 kg lamb, cubed
  • 2 onions, diced
  • 1 small tin tomato paste
  • 1 teaspoon harissa
  • salt and pepper, to taste
  • 2 turnips, sliced
  • 2 carrots, sliced
  • 2 zucchini, sliced
  • 2 red capsicums, seeded and cut into strips
  • 1 tin chickpeas, drained and rinsed
  • 500g pumpkin, peeled and diced
  • 1 packet couscous

Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

  1. Heat the oil in a pressure cooker. Saute the lamb with the onions until browned. Add tomato paste, harissa, salt and pepper and cover with water. Seal the pressure cooked and cook 30 minutes.
  2. Open the pressure cooker, add the turnips, carrots, zucchini, capsicums, chickpeas and pumpkin, stir well. Check there is enough liquid, adding more if necessary. Seal and cook a further 20 minutes.
  3. Meanwhile, prepare the couscous according to packet directions and season to taste. Serve with the meat and vegetables.

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