Stranger Foods

BritishOne-pan lamb & couscous

Serves 2 | Prep 5 mins | Cook 20 mins

Whip up a deliciously flavoursome lamb dish in one pot and within half an hour.

Ingredients

Metric

Imperial

x0.5

°C

°F

Show amounts inline

Rub the lamb with half the harissa paste. Heat the oil in a frying pan and fry the lamb for on each side for medium-rare, or a little longer for well-done. Lift the meat out of the pan and tip in the remaining harissa, the dried fruit and nuts, couscous and chickpeas, then stir to coat in the paste.
Take the pan off the heat and pour in the stock. Stir briefly, return the lamb to the pan and cover with a lid or tightly-fitting foil for until the couscous has absorbed all the liquid.
Fluff up the couscous with a fork, season to taste and fold the mint leaves through to serve.

One-pan chicken couscous Photograph of Harissa baked cod with giant couscous, black chickpeas, carrots, coriander & lemon.