Hot harissa lamb with couscous

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Good Food

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Recipe by Good Food

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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, sugar 10g, salt 0.48 g

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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, sugar 10g, salt 0.48 g

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