Harissa Lamb with Orange and Chick Pea Couscous
Fresh Vegetable Stock
120 ml, (vegetable)
1 medium, finely grated zest of
Lamb Leg Steak, Lean, Boneless, raw
2 medium, (2 x 100g steaks)
200 g, drained
4 medium, trimmed and chopped
1 teaspoons, level
- Pour the hot vegetable stock over the couscous in a large bowl. Stir in the orange zest then set aside for 10 minutes to swell the couscous.
- Meanwhile, preheat a char-grill pan or the grill. Rub the lamb steaks with the harissa paste then brush them lightly with the oil. Char-grill or grill them for 3-4 minutes per side.
- Whilst the lamb is cooking, fluff up the couscous with a fork to separate the grains, then stir in the chick peas, spring onions, ground coriander and mint. Season with a little salt and pepper, if needed.
- Cover the cooked lamb with a piece of foil and allow it to rest for 2-3 minutes. Serve the couscous topped with the lamb.