Spicy lamb with pearl couscous
Lean lamb leg steak
320 g, (Buy 400g)
1 medium, finely chopped
2 clove(s), crushed
Chickpeas, canned, rinsed, drained
1 cup(s), (175g)
1 medium, cut into 1cm pieces
3 individual, cut into 1cm pieces
1½ cup(s), (375ml)
Frozen green peas
⅓ cup(s), (40g) thawed
- 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.
- 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.
- 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.
- Meanwhile, thickly slice lamb. Top couscous mixture with lamb and coriander to serve.