• 1 tablespoon olive oil
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and chopped
  • 1 tablespoon ras el hanout (Moroccan spice mix)
  • 100g dried apricots, roughly chopped
  • 2 x 400g tins chickpeas in water, drained and rinsed
  • 250g long grain white rice
  • 600ml lamb stock, made with 1 lamb stock cube
  • 300g leftover roast lamb, shredded
  • ¼ x 28g pack fresh flat leaf parsley, washed and chopped
  • 2 courgettes, washed, trimmed and peeled into ribbons using a vegetable peeler
  • 100g tub pomegranate seeds


  1. 1

    Heat the oil in a deep pan, then add the onion and cook for 5 minutes, adding the garlic and ras el hanout for the final minute. Stir in the apricots, chickpeas and rice and cook for a further minute.

  2. 2

    Add the stock and bring to the boil, then turn down the heat and simmer, covered, for 12-15 minutes. Add the lamb to the pan for the final 5 minutes, until piping hot.

  3. 3

    Stir through half the parsley and season with freshly ground black pepper.

  4. 4

    Meanwhile, griddle the courgette ribbons on a hot griddle pan for 1-2 minutes on each side until lightly charred, then stir through the rice just before serving.

  5. 5

    Toss through the pomegranate seeds and serve garnished with the remaining parsley.

  6. 6

    Cook's tip: If you don't have leftover roast lamb, you could grill lamb steaks or chops and serve on top of the rice.

Nutritional Details

Each serving provides
  • Energy 2696kj 644kcal 32%
  • Fat 14.3g 20%
  • Saturates 4.2g 21%
  • Sugars 16.9g 19%
  • Salt 0.53g 9%

% of the Reference Intakes

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