Lamb couscous for the whole family

This is a great recipe if you have leftovers from a roast dinner. You can use chicken or lamb - our Easter lamb roast was reinvented as this yummy lamb couscous that fed the whole family. You can leave the pieces of meat large if you are doing baby-led weaning, or else chop them finely if you are spoon feeding. The lamb will be really tender when cooked in liquid for 15 minutes.

I used a normal vegetable stock cube because the Little Man is 12 months old now, but you can get low-salt baby stock cubes that work well too, although the grown-ups might want to add a little salt to their own plates.

Lamb couscous

Leftover lamb or chicken, diced
1 onion, finely chopped
1 can of chopped tomatoes
100g dried apricots, diced
2 cloves of crushed garlic
1 red pepper, chopped
1/2 litre vegetable stock
Pinch of ground ginger
1 tsp tumeric
1 tsp paprika (optional)
Ground black pepper
1/2 cup couscous per person
1 tbsp chopped fresh mint

Add the meat, vegetables, tomatoes, stock, spices and seasoning into a large saucepan and stir gently until it comes to the boil. Turn the heat down and simmer gently for 10 minutes. Add the couscous and cook on a low heat for 5 minutes, until the couscous has absorbed all the liquid. Add the chopped mint and stir.
Serve to the whole family!