One-pan lamb & couscous

One-pan lamb & couscous

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(9 ratings)

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Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 2

Whip up a deliciously flavoursome lamb dish in one pot and within half an hour

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
610
protein
44g
carbs
50g
fat
27g
saturates
7g
fibre
6g
sugar
9g
salt
1.15g

Ingredients

  • 2 lamb steaks, approx 140g/5oz each, or 4 lamb chops trimmed of excess fat
  • 1-2 tsp harissa paste
  • 1 tbsp olive oil
  • handful dried fruit and nuts
  • 85g couscous
  • 400g can chickpeas, rinsed and drained
  • 100ml/3½ fl oz hot chicken stock or lamb stock (from a cube is fine)
  • handful mint leaves, torn

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Method

  1. Rub the lamb with half the harissa paste. Heat the oil in a frying pan and fry the lamb for 3 mins on each side for medium-rare, or a little longer for well-done. Lift the meat out of the pan and tip in the remaining harissa, the dried fruit and nuts, couscous and chickpeas, then stir to coat in the paste. Take the pan off the heat and pour in the stock. Stir briefly, return the lamb to the pan and cover with a lid or tightly-fitting foil for 10 mins until the couscous has absorbed all the liquid.
  2. Fluff up the couscous with a fork, season to taste and fold the mint leaves through to serve.

Recipe from Good Food magazine, March 2006

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Comments

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suzymhall's picture

Very tasty indeed. a great way to do lamb. Will definitely be making again... soon!

lucyrjones's picture

This has become an absolute favourite for us. I halve the chickpea amount and use dried apricots as the fruit element. So quick and easy with either lamb or chicken breast. The couscous really takes on the flavours.

susieone's picture

Lovely recipe. Very quick and very tasty.

kkatem's picture
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Really great recipe, I didn t have any harissa in, so made a home type version of tharisa, with what I had in, was lacking the mint, and it was still a really lovely dish, full of flavours. Looking forward to trying it will all the ingredients, yum.

razzerj's picture
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Very easy to do but beautiful flavours, great to warm you up on a cold dark evening, feels very indulgent but isnt too heavy on the calories, I'd recommend everyone give this a try!

mamabiggs's picture

Absolutely delicious! Quick and easy. I used the left over meat and stock from a leg of lamb and it worked just as well.

msharrietvane's picture
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This meal was quick and easy to prepare...and it tastes just great! Very warming and extremely filling. I'll use more harissa paste next time, even though, this time, I did increase the amount from the recipe having read the comments of others.

lynneandpeter's picture

Used this recipe often. Still have the original magazine. Use more harisa than recommended as we like it spicy.

lynneandpeter's picture

Used this recipe often. Still have the original magazine. Use more harisa than recommended as we like it spicy.

bessydinner's picture

Very tasted - thank you I was looking for a good cous cous recipe.

imelda's picture
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yummy, we have been making this since it first appeared in the magazine but I had forgotten all about it til I saw it here - so easy and tasty

millieminor's picture

We thought this meal was lovely. Very tasty, never used Harrisa paste before but will be from now on.

sajan1's picture
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Have done this several times, I use more harissa than stated to give it more zing. We have really enjoyed it every time and it is so simple and quickl

lynnbradhall's picture
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My daughters made this (age 12 & 9) with total success. Haven't used harissa paste before but enjoyed this very very much. Will certainly do again.

helenpocock's picture
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I tried this recipe and it was nice, BUT as I made it for the whole family (small children included) I didn't put too much harissa in. This made it taste very lamby rather than a mixture of fruits of spices. Next time I will try seasoning the lamb with some rubbing spices before cooking - this will give the meat a warm tasty flavour rather than hot and spicy.

hannah_fuller's picture
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Delicious

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