I hope you all had a lovely week! 

Here is Tip #2 of our Winter Wellness tips:

Eat Well - 

This may seem like a simple thing to do, however sometimes it's hard when you arrive home in the dark to a cold house in Winter to think about cooking a hearty meal. It is so much easier to pick something up on the way home. 

However, by making the effort to cook a meal, particularly one with lean protein will go a long way in helping your immune system to stay healthy. 

Here's a healthy and hearty meal that I cooked for my family last week and it had rave reviews!

Moroccan Lamb with couscous:

  •  1 tbs olive oil   
  •   540 g diced lean lamb leg, (lean), diced (or you could use beef)   
  •   1 medium brown onion, thinly sliced   
  •   2 medium carrot, thinly sliced   
  •  1 tbs Moroccan seasoning   
  •  3 tsp plain flour   
  •  2 cup(s) chicken stock, (500ml)   
  •   1 tsp orange rind, finely grated   
  •  1/2 cup(s) orange juice, (125ml)   
  •  8 individual fresh dates, pitted, halved   
  •  200 g dry couscous   
  •   1 cup(s) no-fat Greek-style natural yoghurt, (280g)   
  •   3/4 cup(s) fresh coriander  
Method:
  • 1. Preheat oven to 200°C or 180°C fan-forced. Heat half the oil in a tagine or medium flameproof casserole dish over medium-high heat. Cook lamb, in batches, for 5 minutes or until browned. Transfer to a bowl.

  • 2. Heat remaining oil in dish. Add onion and carrot and cook, stirring, for 5 minutes or until softened. Add seasoning and flour and cook, stirring, for 1 minute. Combine 1 cup (250ml) stock, rind and juice in a jug and gradually stir into onion mixture until combined. Bring to the boil. Return lamb to dish with dates. Cover and bake for 1 hour 15 minutes or until lamb is tender.

  • 3. Meanwhile, place couscous in a medium heatproof bowl. Bring remaining stock to the boil in a small saucepan. Pour stock over couscous. Stir, cover and set aside for 3–5 minutes or until liquid has absorbed. Scrape with a fork to separate grains. Place yoghurt and coriander in a food processor. Process until smooth.

  • 4. Divide couscous among serving plates. Top with lamb tagine, coriander yoghurt and extra coriander. Serve.

You could try this in the slow cooker as well in order to save time at the end of the day. I would just make the carrots a bit chunkier and put the dates in for the last hour or so. 

Enjoy and stay warm this week!