Harissa lamb with cous­cous


Serves 4 Prep 5 mins plus rest­ing Cook 10 mins plus rest­ing £ 2.57 a por­tion 505 kcals, 21g fat, 10g sat. fat, 10g sugar

4 tbsp harissa paste 300g cous­cous 120g bag herb salad 4 lamb leg steaks (about 600g in to­tal) 2 tbsp de­mer­ara sugar

1 Put 1 tbsp harissa in a jug, fill with 400ml boil­ing wa­ter, then pour over the cous­cous in a bowl. Cover and stand for 5 mins. Fluff with a fork, then empty the salad on top.

2 Season the lamb and fry for 1 min each side in a heated fry­ing pan. Mix the sugar and re­main­ing harissa, spread over the lamb, and cook for 2 more mins on each side. Re­move the lamb and rest for 5 mins. Add some wa­ter to the pan, then boil to make a sauce. Slice the lamb and serve on top of the salad with the sauce driz­zled over.

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