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Hot harissa lamb with couscous

Hot harissa lamb with couscous

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A star rating of 4.4 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus resting
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal505
fat21g
saturates10g
carbs48g
sugars10g
fibre0g
protein34g
low insalt0.48g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, May 2007

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Overall rating

A star rating of 4.4 out of 5.21 ratings
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