• 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


  • 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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