Hot harissa lamb with couscous

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1. Spoon 1 tbsp harissa into a jug, fill with 400ml boiling water, then pour over the couscous in a large serving bowl. Cover and stand for 5 mins. Fluff with a fork, then empty the salad on top.
2. Heat a frying pan. Season lamb, then fry for 1 min each side. Mix sugar and remaining harissa together, then spread over the lamb. Cook for 2 more mins on each side, remove from pan and rest for 5 mins. Add a splash of water to the pan, then boil to make a sauce. Slice lamb and serve on top of the salad with the sauce drizzled over.

Too spicy?

Harissa is a red pepper paste used in North African cooking. It contains chillies, making this recipe really spicy. If you don't like things too hot, blend 2 tbsp of harissa with the sugar and add 1 tsp ground cumin.

Per serving

505 kcalories, protein 34g, carbohydrate 48g, fat 21 g, saturated fat 10g, fibre 0g, salt 0.48 g

Latest comments and suggestions

• Em's Recipes

  08 November 2007

  Em's Recipes rated and commented on this recipe

  

  Really nice recipe.

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• leilam

  26 January 2008

  leilam rated and commented on this recipe

  

  Lovely recipe. I didn't use as much Harissa as suggested because I thought it may be too much. Next time- and I will make this again- I will use more, also I didn't have plain couscous in my cupboard so use a flavoured one.

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• Anne

  01 February 2008

  Anne rated and commented on this recipe

  

  This was a really nice and quick supper dish , I added some chilli flakes as we like it quite spicy . Will definately make it again

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• Anne

  01 February 2008

  Anne commented on this recipe

  This was a really nice and quick supper dish , I added some chilli flakes as we like it quite spicy . Will definately make it again

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• jordana

  13 August 2008

  jordana commented on this recipe

  i used less Harissa and it was just right. Also I used shoulder not leg steaks. Worked very well - i would make it again

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• CloClo

  29 December 2008

  CloClo rated and commented on this recipe

  

  The recipe was lovely, but there was not enough lamb, even for three people, and the couscous was too dry to eat on it's own (usually we had some kind of roasted vegetables). It tasted really nice though...

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• Cheryl

  12 March 2009

  Cheryl rated and commented on this recipe

  

  I've been cooking this for a couple of years now and it's a real favourite, quick and delicious. I use Belazu Rose Harissa and Aynsley Harriot's citrus kick cous cous. I serve it with a mix of hummous and greek yog and a toasted pitta.

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• andysum

  25 June 2009

  andysum rated this recipe

  

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• CookingKiwi

  25 June 2009

  CookingKiwi rated and commented on this recipe

  

  I've made this a few times now - prefer to use plain cous cous. Cheryl's suggestion to add hummous and greek yog was fantastic. So, so tasty. Will continue making this!

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• FatGriller

  12 September 2009

  FatGriller rated and commented on this recipe

  

  Don't use shoulder chops - too tough for a quick recipe like this.

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Ingredients

• 4 tbsp harissa paste
• 300g couscous
• 120g bag herb salad
• 4 lamb leg steaks (about 600g/1lb 5oz in total)
• 2 tbsp demerara sugar

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 5 mins

Cook 5 mins

Ingredients

• 4 tbsp harissa paste
• 300g couscous
• 120g bag herb salad
• 4 lamb leg steaks (about 600g/1lb 5oz in total)
• 2 tbsp demerara sugar

Per serving

505 kcalories, protein 34g, carbohydrate 48g, fat 21 g, saturated fat 10g, fibre 0g, salt 0.48 g

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