Hot harissa lamb with couscous

Hot harissa lamb with couscous

By Good Food
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(18 ratings)
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Prep: 5 mins Cook: 5 mins Plus resting

Easy

Serves 4
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
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Ingredients

  • 4 tbsp harissa paste
  • 300g couscous
    Couscous

    Couscous

    koos-koos

    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)
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 2 tbsp demerara sugar

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.

  • Recipe Tip

    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.

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Comments, questions and tips

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kevinwpage
26th Feb, 2012
4.05
Very tasty but as others have said definitely needs something to go with it as it is too dry to serve as is. Raita, Salsa, tomato coulis or ratatouille.
melaniemcqueen
22nd May, 2011
5.05
Delicious and simple to make. I left out the sugar as we like it spicy! I served with watercress, spinach and rocket salad, parsley, fresh lemon squeezed over at the end and tzatiki which combats any dryness. I also serve it on packet lemon and coriander cous cous which I cover with boiling water and blitz for two minutes in the microwave. Even easier!
west1871
3rd May, 2011
3.05
Lovely lamb but on serving, any sauce was immediately soaked up into the cous cous making the overall dish very dry so would not serve the lamb as shown in the picture again however the flavours were lovely
kategoudy
30th Sep, 2010
4.05
The amazing thing about this dish is that it's really quick and easy. I needed a quick recipe for some lamb steaks that I got out of the freezer and this delivered on every level. I used moroccan couscous and the harissa really added to the flavour. Sauce was delicious drizzled over the top too!
lredhead
29th Jun, 2010
5.05
Didn't bother with the couscous, just had it with salad and feta stuffed mushrooms. This was such a nice dish. We like spice so i used 4 tbsp of my homemade harissa and added a pinch of chilli flakes and still used the cumin. the sauce was gorgeous. I think the tip is to use really good quality lamb so the juices from that intensify the sauce. Quick but exciting mid week meal
jpacross
12th Sep, 2009
3.05
Don't use shoulder chops - too tough for a quick recipe like this.
cookingkiwi
25th Jun, 2009
5.05
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!
cnoble
12th Mar, 2009
5.05
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.
cloclo
29th Dec, 2008
4.05
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...
sillyjord
13th Aug, 2008
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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