Lamb Valentine steaks with fresh harissa couscous and pickled red pepper

Cooking is an act of love, and there is nothing more romantic than cooking a steak for your loved ones on Valentine’s Day. Make It Scotch has brought us this recipe for steaks with fresh harissa couscous and pickled red pepper that is sure to set tastebuds tingling on the big day.

(SERVES 4) Ingredients For the steaks:

z 1 lemon sliced z 80 ml olive oil z 4 Scotch lamb Valentine steaks

For the pickled red pepper:

z 1 red pepper

z 200 ml water

z 100 ml cider vinegar

z 80g sugar

z 10 pink peppercorns

z ½ tsp coriander seeds

For the harissa couscous:

z 1 aubergine diced

z 1 green pepper diced

z 1 onion diced

z 2 tbsp harissa paste

z Olive oil for frying

z 2 tbsp red wine vinegar z 1 x 200g tin chopped tomatoes z 10 olives stoned and halved z 80g cooked giant couscous

METHOD

1. Mix the lemon and oil in a bowl and add the steaks. Cover and leave to marinade for 30 minutes.

2. Season the steaks and place in a hot pan with a drizzle of oil and sear.

3. Cook for 2-3 minutes on each side.

4. To make the pickled pepper, cut the red pepper into thin strips and add to the pan with the remaining ingredients.

5. Bring to the boil then simmer for around 30 minutes.

6. Remove the pickled peppers and keep aside.

7. For the harissa couscous, heat the oil in the pan, add the diced aubergine and stir until the oil has reduced.

8. Transfer the aubergine to the oven and cook at 180C/160 Fan/350F/Gas Mark 4 for 15 minutes or until golden brown.

9. Sweat the other vegetables in a pan with oil and the harissa for a few minutes.

10. Add the vinegar then the tomatoes, olives, and cooked aubergine.

11. Cook for around 10-15 mins and season.

12. Mix the cooked vegetables together with the giant couscous and add your pickled peppers.

13. Place your cooked Valentine steaks on top.

14. Additional garnish – crumbled feta, rocket, pine nuts, and herb oil.