Name: Hot harissa lamb with couscous
Cook time: 5 min
Total time: 10 min
Yield: 4
Cuisine: Moroccan
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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Hot harissa lamb with couscous

Hot harissa lamb with couscous

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 5 mins

Plus resting

A star rating of 4.4 out of 5.22 ratingsRate

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

Easily doubled

Easily halved

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A star rating of 4.2 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal505
fat21g
saturates10g
carbs48g
sugars10g
fibre0g
protein34g
salt0.48g

low

Method

step 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.
step 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 TIPS

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.

Recipe from Good Food magazine, May 2007

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A star rating of 4.4 out of 5.22 ratings

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