One-pan lamb & couscous

One-pan lamb & couscous

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(16 ratings)

Prep: 5 mins Cook: 20 mins


Serves 2
Whip up a deliciously flavoursome lamb dish in one pot and within half an hour

Nutrition and extra info

Nutrition: per serving

  • kcal610
  • fat27g
  • saturates7g
  • carbs50g
  • sugars9g
  • fibre6g
  • protein44g
  • salt1.15g
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  • 2 lamb steaks, approx 140g/5oz each, or 4 lamb chops trimmed of excess fat



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

  • 1-2 tsp harissa paste



    This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • handful dried fruit and nuts
  • 85g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 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



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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.

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

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Comments, questions and tips

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1st Dec, 2010
Used this recipe often. Still have the original magazine. Use more harisa than recommended as we like it spicy.
1st Dec, 2010
Used this recipe often. Still have the original magazine. Use more harisa than recommended as we like it spicy.
25th Aug, 2009
Very tasted - thank you I was looking for a good cous cous recipe.
18th Aug, 2009
yummy, we have been making this since it first appeared in the magazine but I had forgotten all about it til I saw it here - so easy and tasty
27th May, 2009
We thought this meal was lovely. Very tasty, never used Harrisa paste before but will be from now on.
7th Mar, 2009
Have done this several times, I use more harissa than stated to give it more zing. We have really enjoyed it every time and it is so simple and quickl
lynnbradhall's picture
26th Feb, 2008
My daughters made this (age 12 & 9) with total success. Haven't used harissa paste before but enjoyed this very very much. Will certainly do again.
19th Jan, 2008
I tried this recipe and it was nice, BUT as I made it for the whole family (small children included) I didn't put too much harissa in. This made it taste very lamby rather than a mixture of fruits of spices. Next time I will try seasoning the lamb with some rubbing spices before cooking - this will give the meat a warm tasty flavour rather than hot and spicy.
23rd Dec, 2007


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