Gammon Ham Tagine With Pomegranate And Parsley Couscous

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Gammon Ham Tagine with Pomegranate CouscousA great recipe to use up those Christmas leftovers. This ham tagine with pomegranate couscous can also be used with left over pork and turkey. 

Serves 5
Cooking Time 30 mins

What You’ll Need:

  • 225g (8oz) Cooked, unsmoked gammon
  • ham, cut into chunks
  • 5ml (1tsp) Oil
  • 1 Onion, chopped
  • 15ml (1tbsp) Turmeric
  • 15ml (1tbsp) Cumin
  • 2.5ml (½tsp) Cinnamon
  • 2.5ml (½tsp) All-spice
  • 75g (3oz) Ready-to-eat apricots, chopped
  • ½ 400g (approx) can chick peas,
  • drained
  • 300ml (½pt) Water
  • 1 Clementine, peeled and broken
  • into segments
  • 1 Clementine, juice removed

For The Couscous:

  • 250g (9oz) Couscous
  • 1 Clementine, juice removed
  • 300ml (½pt) Boiling water
  • 1 Pomegranate, seeds removed
  • Seasoning
  • Flat leaf parsley

What To Do:

  1. Heat oil in a large pan, add onion and cook for 1-2 minutes. Add cooked gammon ham and all remaining
  2. ingredients (except for coucous ingredients).
  3. Cover and simmer for about 30 minutes until sauce thickened.
  4. Meanwhile prepare the couscous: Place couscous into a bowl. Add juice of clementine and boiling water.
  5. Season, cover and leave to stand for 10 minutes until water has been absorbed and the couscous has softened.
  6. Stir in pomegranate seeds and parsley. Serve tagine with a large pile of pomegranate and parsley couscous.

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