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.