- 4 tbsp harissa paste
- 300g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 120g bag herb salad
- 4 lamb leg steaks (about 600g/1lb 5oz in total)
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 2 tbsp demerara sugar
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.
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.
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.