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Lamb & Olive Couscous

Lamb & Olive Couscous

4rating out of 5

(687 reviews from our customers)

Prep Time

40 min



This stove-top tagine is a lively combination of Moroccan essentials; lamb, salty olives and sweet red onion spiced with earthy cumin and turmeric. It’s served alongside a cooling mint yoghurt, fluffy couscous and a handful of crunchy toasted almonds.

Prep Time

40 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red onion
120g couscous †
1 tbsp ground cumin
1 tbsp ground turmeric
2 garlic cloves
10g fresh mint
30g black olives
120g organic natural yoghurt †
30g almonds †
British Lamb mince2
300g British lamb mince
chicken stock cube (new 5/18)
1 chicken stock cube †
You Will Need
(stick) blender / pestle & mortar, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 120g couscous<span class="strong">†</span>
  • Ground cumin seeds
  • Bright yellow turmeric
  • 1 garlic clove
  • 10g mint
  • 1 bag of pitted black olives (30g)
  • 120g natural yoghurt<span class="strong">†</span>
  • 1 bag of blanched almonds (25g)<span class="strong">†</span>
  • 250g British lamb mince
  • 1 Knorr chicken stock cube<span class="strong">†</span>
Typical Values per 100g per serving
Energy 879 kJ
210 kcal
2931 kJ
701 kcal
of which saturates
10.5 g
3.5 g
35.1 g
11.8 g
of which sugars
16.4 g
3 g
54.6 g
9.9 g
Fibre 1.4 g 4.8 g
Protein 12.1 g 40.5 g
Salt 0.9 g 3.02 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
120g couscous
durum wheat (gluten) semolina (100%)
Ground cumin seeds
Bright yellow turmeric
1 garlic clove
10g mint
mint (100%)
1 bag of pitted black olives (30g)
water, pitted black olives, salt, ferrous gluconate
120g natural yoghurt
1 bag of blanched almonds (25g)
whole blanched almond (nut) 100%. May contain peanut, sesame & other nuts.
250g British lamb mince
lamb (100%)
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
  • Allergens highlighted by † (gluten, milk, nut, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Boil a kettle

Dissolve the stock cube(s) in 350ml (650ml) of boiling water

Add the couscous to a bowl with 200ml (400ml) of the stock (save the rest for step 5), cover well and set aside (used in step 7)


Meanwhile, peel the onion(s) and slice finely

Crush the garlic with the side of a knife, peel it and chop finely

Remove the mint's leaves and chop coarsely, discarding the stems

Slice the olives thinly into 'O's'


Put a large wide-base pan on a medium-high heat

Once the pan is hot, add the almonds and dry toast for 3 min

Remove the almonds for step 6 and reserve the pan for the next step


Return the almond pan to a medium-high heat and add 1/2-1 tbsp of vegetable oil

Add the tumeric, cumin, and lamb mince and cook for 2-3 min or until browned, breaking it up with a spoon

Add the onion and garlic and cook for a further 2-3 min or until translucent

Add the garlic and cook for 1 min


Add the sliced olives and the remaining stock

Reduce the heat and simmer for 4-6 min or until the lamb is cooked through and the sauce has reduced, stirring occasionally

Tip: The sauce is ready when a trail is left by a wooden spoon at the bottom of the pan

Season to your taste with salt and pepper


Meanwhile, crush the almonds coarsley with a pestle and mortar or chop with a knife

Tip: Check the lamb and if the water has evaporated too quickly or the lamb is too dry, gradually add a few tbsp of water


Combine the yoghurt and mint

Season the mint yoghurt to your taste with salt and pepper

Fluff the couscous with a fork


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Arrange the lamb and couscous on plates

Drizzle the couscous with the mint yoghurt

Sprinkle the almonds on top


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