Skip to main contentSkip to footer
Sign up
Sign up
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Harissa Lamb with Orange and Chick Pea Couscous by WW

Harissa Lamb with Orange and Chick Pea Couscous

13
10
10
SmartPoints® value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
2
Difficulty
Easy
Spiced lean lamb rump or leg steaks taste terrific on a bed of fluffy couscous, flavoured with orange and mint.

Ingredients

Fresh Vegetable Stock

120 ml, (vegetable)

Couscous, dry

75 g

Orange(s)

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

Salt

1 pinch

Black pepper

¼ teaspoons

Instructions

  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.

Notes

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

You might like