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One-pan lamb & couscous

One-pan lamb & couscous

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A star rating of 4.3 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Whip up a deliciously flavoursome lamb dish in one pot and within half an hour

Nutrition: per serving
HighlightNutrientUnit
kcal610
fat27g
saturates7g
carbs50g
sugars9g
fibre6g
protein44g
low insalt1.15g
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Ingredients

  • 2 lamb steaks, approx 140g/5oz each, or 4 lamb chops trimmed of excess fat
  • 1-2 tsp harissa paste
  • 1 tbsp olive oil
  • handful dried fruit and nuts
  • 85g couscous
  • 400g can chickpeas , rinsed and drained
  • 100ml/3½ fl oz hot chicken stock or lamb stock (from a cube is fine)
  • handful mint leaves, torn

Method

  • STEP 1

    Rub the lamb with half the harissa paste. Heat the oil in a frying pan and fry the lamb for 3 mins on each side for medium-rare, or a little longer for well-done. Lift the meat out of the pan and tip in the remaining harissa, the dried fruit and nuts, couscous and chickpeas, then stir to coat in the paste. Take the pan off the heat and pour in the stock. Stir briefly, return the lamb to the pan and cover with a lid or tightly-fitting foil for 10 mins until the couscous has absorbed all the liquid.

  • STEP 2

    Fluff up the couscous with a fork, season to taste and fold the mint leaves through to serve.

RECIPE TIPS
MAKING IT WITH CHICKEN

Rub 2 boneless chicken breasts with half the harissa and fry for 15-20 mins before following the recipe as above.

Recipe from Good Food magazine, March 2006

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Overall rating

A star rating of 4.3 out of 5.17 ratings
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