Lamb and Fig Tagine with Cauliflower Couscous

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

Halve the orange and juice, reserving the correct amount. (roughly 1/2 an orange per person)

Chop the fresh coriander, fresh mint and walnuts.

Peel and chop the onion and chop the eggplant.

Chop the fresh figs into wedges.

Finely chop the cauliflower into a couscous like texture (Alternatively, use a blender and pulse a few times until the cauliflower has a couscous like texture).

In a saucepan, heat a tablespoon of olive oil over medium-high heat.

Add the onion and sautee until translucent.

Add the lamb and sautee until browned.

Add the eggplant, tomato paste, barakat spice and stock (150ml per person) to the lamb mixture and bring to the boil.

Lower the heat to allow the meat to simmer.

In a frying pan, add another tablespoon of olive oil and heat over high heat.

Add the cauliflower to the pan and sautee until lightly browned and cooked through.

Season the cauliflower with salt and pepper to taste, and stir through the golden raisins.

Stir through the orange juice and fresh figs through the lamb tagine.

Stir half of the mint and coriander through the cauliflower couscous and distribute among serving plates.

Serve the lamb tagine atop the cauliflower couscous.

Garnish with the walnuts and any remaining coriander and mint.