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  • 120ml hot vegetable stock
  • 75g couscous
  • zest 1 orange
  • 2 x 100g lean lamb leg steaks
  • 2tsp harissa paste
  • 1tsp vegetable oil
  • 200g drained chickpeas from a can
  • 4 spring onions, chopped
  • 1tsp ground coriander
  • 1tbsp chopped mint
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    Method

    • step 1

      Pour the hot stock over the couscous in a large bowl. Stir in the orange zest then set aside for 10mins to swell the couscous.
    • step 2

      Meanwhile heat a griddle pan or the grill. Run lamb steaks with the harissa then brush lightly with the oil. Cook for 3-4 mins per side.
    • step 3

      Fluff up the couscous, then stir in the chickpeas, spring onions, coriander and mint. Seaon if you like. Cover the cooked lamb with foil and allow to rest for 2-3 mins. Serve the couscous topped with the lamb.
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    Comments, questions and tips (1)

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    Jared Smith

    I think this sounds really nice. Perhaps it would taste better if you added some olive oil and lemon juice to the couscous at the end to give it some moisture.

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