Photo of Harissa Lamb with Orange and Chick Pea Couscous by WW

Harissa Lamb with Orange and Chick Pea Couscous

11 - 15
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
Spiced lean lamb rump or leg steaks taste terrific on a bed of fluffy couscous, flavoured with orange and mint.


Fresh Vegetable Stock

120 ml, (vegetable)

Couscous, dry

75 g


1 medium, finely grated zest of

Lamb Leg Steak, Lean, Boneless, raw

2 medium, (2 x 100g steaks)

Harissa Paste

2 teaspoons

Vegetable Oil

1 teaspoons

Chickpeas, cooked

200 g, drained

Spring Onions

4 medium, trimmed and chopped

Coriander, Dried

1 teaspoons, level

Mint, Fresh

1 tablespoons


1 pinch

Black pepper

¼ teaspoons


  1. 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.
  2. 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.
  3. 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.
  4. 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.


If you want to serve the couscous piping hot, microwave it for 2 minutes on HIGH, before adding the fresh mint.