Hot harissa lamb with couscous

Simple ingredients turned into a quick supper that’s good enough for guests

  • Prep:5 mins
    Cook:5 mins
    Plus resting
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 505
  • fat 21g
  • saturates 10g
  • carbs 48g
  • sugars 10g
  • fibre 0g
  • protein 34g
  • salt 0.48g


  • 4 tbsp harissa paste
  • 300g couscous
  • 120g bag herb salad
  • 4 lamb leg steaks (about 600g/1lb 5oz in total)
  • 2 tbsp demerara sugar


Too spicy?
Harissa is a red pepper paste used in North African cooking. It contains chillies, making this recipe really spicy. If you don’t like things too hot, blend 2 tbsp of harissa with the sugar and add 1 tsp ground cumin.


  1. Spoon 1 tbsp harissa into a jug, fill with 400ml boiling water, then pour over the couscous in a large serving bowl. Cover and stand for 5 mins. Fluff with a fork, then empty the salad on top.

  2. Heat a frying pan. Season lamb, then fry for 1 min each side. Mix sugar and remaining harissa together, then spread over the lamb. Cook for 2 more mins on each side, remove from pan and rest for 5 mins. Add a splash of water to the pan, then boil to make a sauce. Slice lamb and serve on top of the salad with the sauce drizzled over.

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