Lemon & mint aubergine tagine with almond couscous - This Moroccan-inspired vegetarian stew is filled with all the delicious aromatics of North Africa. Serve on nutty couscous with mint and garlic yogurt
BBC - Food - Recipes : Moroccan lamb tagine with lemon and pomegranate couscous. I cook this with a whole lamb shoulder, cooked slowly at 160 degrees C for hours - just keep an eye on the liquid. The lamb will be so soft it can be cut with a spoon.