One-pan lamb & couscous

Name: One-pan lamb & couscous
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 lamb steaks, approx 140g/5oz each, or 4 lamb chops trimmed of excess fat; 1-2 tsp harissa paste; 1 tbsp olive oil; handful dried fruit and nuts; 85g couscous; 400g can chickpeas , rinsed and drained; 100ml/3½ fl oz hot chicken stock or lamb stock (from a cube is fine); handful mint leaves, torn

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 2

Author : Good Food team

josh eagleton 10 30 minutes 2 servings

Ingredients

Remove All · Remove Spices · Remove Staples

2 lamb steaks, approx 140 grams/5 ounces each, or 4 lamb chops trimmed of excess fat1-2 tsp harissa paste1 tbsp olive oilhandful dried fruit and nuts85 grams couscous400 grams can chickpeas, rinsed and drained100 milliliters/3½ fl oz hot chicken stock or lamb stock (from a cube is fine)handful mint leaves, torn

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Instructions

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Step 1

Rub the lamb with half the harissa paste. Heat the oil in a frying pan and fry the lamb for 3 mins 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 10 mins until the couscous has absorbed all the liquid.

Step 2

Fluff up the couscous with a fork, season to taste and fold the mint leaves through to serve.