
Prep: 5 mins Cook: 5 mins Plus resting
Simple ingredients turned into a quick supper that's good enough for guests
Nutrition and extra info
- Easily doubled / halved
Nutrition: per serving
- kcal505
- fat21g
- saturates10g
- carbs48g
- sugars10g
- fibre0g
- protein34g
- salt0.48g
Ingredients
- 4 tbsp harissa paste
- 300g couscous
Couscous
koos-koosConsisting 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)
Lamb
laamA lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 2 tbsp demerara sugar
Method
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.
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