Persian Lamb Couscous

Cooking Instructions

Persian Lamb couscous


  1.  Place the couscous and sultanas in a bowl and add 200ml of boiling water. Cover well and set aside for 10 minutes.
  2.  Place a large pan on a medium heat and add the pistachios. Toast for 2 minutes, or until they are darkened slightly, then transfer to a plate and set aside.
  3.  Place the pan back on a high heat and add the olive oil. Add the lamb mince to the pan and crumble in the stock cubes. Cook for 4 minutes or until it starts to brown.
  4.  Add the tomato paste, baharat and 100ml of boiled water. Cook for a further 5 minutes, or until crispy and cooked through.
  5.  Meanwhile, chop the mint finely and mix half with the yoghurt.
  6.  Chop the toasted pistachios finely.
  7.  Fluff the couscous with a fork.
  8.  Mix the remaining mint and the pistachios through the couscous.
  9.  Plate the couscous, top with the crispy lamb and add a dollop of minted yoghurt.


  • Make 2 portions
  • 300g lamb mince
  • 30g sultanas
  • 30g pistachios
  • 1tbsp baharat
  • 1tbsp tomato paste
  • 120g couscous
  • 10g fresh mint
  • 125g natural yoghurt
  • 1 chicken stock cube
  • Olive oil
  • Salt and Pepper, to season

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