No image available
Member recipe

Harissa lamb with orange and chickpea couscous

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 15 minutes Cook: 10 minutes

Skill level



Serves 2

superhealthy, high in iron

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 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


  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.

  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.

  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.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Jared Smith
9th Sep, 2013
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.