Hot harissa lamb with couscous

Hot harissa lamb with couscous

Simple ingredients turned into a quick supper that's good enough for guests

Difficulty and servings

Easy

Serves 4

Easily doubled

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 5 mins

Plus resting

Method

  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.
Try

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

Recipe from Good Food magazine, May 2007.

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Latest comments and suggestions

  • 08 November 2007

    Em's Recipes rated and commented on this recipe

    4 stars

    Really nice recipe.

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  • 26 January 2008

    leilam rated and commented on this recipe

    4 stars

    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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  • 01 February 2008

    Anne rated and commented on this recipe

    4 stars

    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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  • 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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  • 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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  • 29 December 2008

    CloClo rated and commented on this recipe

    4 stars

    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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  • 12 March 2009

    Cheryl rated and commented on this recipe

    5 stars

    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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  • 25 June 2009

    andysum rated this recipe

    4 stars

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  • 25 June 2009

    CookingKiwi rated and commented on this recipe

    5 stars

    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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  • 12 September 2009

    FatGriller rated and commented on this recipe

    3 stars

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

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Difficulty and servings

Easy

Serves 4

Easily doubled

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 5 mins

Plus resting

Satisfying supper

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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Per serving

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

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