Ingredients (Serves 4)

• 2 medium red onions, sliced
• juice of 1 lemon
• 1 large red bell pepper, deseeded and thickly sliced
• 1 large green bell pepper, deseeded and thickly sliced
• 1 large orange bell pepper, deseeded and thickly sliced
• pinch of saffron strands
• cinnamon stick, broken
• 1 tbsp clear honey
• 300 ml fresh vegetable stock
• 2 tsp olive oil
• 350 g lean lamb fillet, trimmed and sliced
• 1 tsp Harissa paste
• 200 g chopped tomatoes
• 425 g can chick peas, drained
• 350 g precooked couscous
• 2 tsp ground cinnamon
• salt and pepper

1. Toss the onions in the lemon juice and transfer to a saucepan. Mix in the bell peppers, saffron, cinnamon stick and honey. Pour in the stock, bring to the boil, cover and simmer for 5 minutes.
2. Meanwhile, heat the oil in a frying pan and gently fry the lamb for 3 to 4 minutes until browned all over.
3. Using a slotted spoon, drain the lamb and transfer it to the pan with the onions and peppers. Season and stir in the Harissa paste, tomatoes and chick peas. Mix well, bring back to the boil and simmer, uncovered for 20 minutes.
4. Meanwhile, soak the couscous, following the instructions on the packet. Bring a saucepan of water to the boil. Transfer the couscous to a steamer or sieve lined with muslin and place over the pan of boiling water. Cover and steam as directed.
5. Transfer the couscous to a warm serving platter and dust with ground cinnamon. Remove and discard the cinnamon stick. Spoon the stew over the couscous to serve.

“Harissa is a Tunisian hot red sauce or paste made from chili peppers (often smoked) and garlic, often with coriander, caraway, cumin and olive oil. It may also contain tomatoes. Harissa is used both as a condiment and as an ingredient in recipes. It has been described as the most important item in Tunisian cuisine, and is also used in all the cuisines of North African cuisine, namely Morocco, Algeria and Libya.”