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Photo of Spicy lamb with pearl couscous by WW

Spicy lamb with pearl couscous

9 - 11
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min


Lean lamb leg steak

320 g, (Buy 400g)


1 tbs

Olive oil

1 tbs

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Pearl couscous

185 g

Canned chickpeas, rinsed and drained

1 cup(s), (175g)


1 medium, cut into 1cm pieces

Button squash

3 individual, cut into 1cm pieces

Chicken stock

1½ cup(s), (375ml)

Frozen green peas

cup(s), (40g) thawed

Fresh coriander



  1. Brush 1 side of lamb steaks with harissa. Heat half the oil in a deep non-stick frying pan over medium-high heat. Cook lamb for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes.
  2. Meanwhile, heat remaining oil in same pan over medium-high heat. Cook onion and garlic, stirring, for 4–5 minutes or until onion has softened. Add couscous, chickpeas, zucchini, squash and stock and bring to the boil.
  3. Reduce heat and simmer, covered, stirring occasionally, for 8 minutes or until most of the liquid has absorbed. Remove from heat. Add peas and set aside, covered, for 1 minute or until heated through.
  4. Meanwhile, thickly slice lamb. Top couscous mixture with lamb and coriander to serve.


TIPS: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave.