One-pan lamb & couscous

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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.

Making it with chicken

Rub 2 boneless chicken breasts with half the harissa and fry for 15-20 mins before following the recipe as above.

Per serving

610 kcalories, protein 44g, carbohydrate 50g, fat 27 g, saturated fat 7g, fibre 6g, salt 1.15 g

'I've never used harissa paste before, now I love it. The simplicity and ease of cooking made this a delightful dish and so easy. Next time around I'll try a tzatziki-type sauce.'

Latest comments and suggestions

• hannah

  23 December 2007

  hannah rated and commented on this recipe

  

  Delicious

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• Helen

  19 January 2008

  Helen rated and commented on this recipe

  

  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.

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• Cherry ontop

  26 February 2008

  Cherry ontop commented on this recipe

  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.

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• Cherry ontop

  26 February 2008

  Cherry ontop rated this recipe

  

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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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Difficulty and servings

Serves 2

Preperation and cooking times

Prep 5 mins

Cook 20 mins

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

Per serving

610 kcalories, protein 44g, carbohydrate 50g, fat 27 g, saturated fat 7g, fibre 6g, salt 1.15 g

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