Try this quick and easy dish for the taste of North Africa.
Ingredients
- Put 175g couscous
- 100g dried ready-to-eat apricots, chopped,
- 2 tablespoons harissa paste
- 225ml boiling water
- handful chopped fresh mint leaves
- 4 lamb rump steaks
- 150g natural yogurt
Method
- Put 175g couscous and 100g dried ready-to-eat apricots, chopped, in a large bowl. Stir 2 tablespoons harissa paste into 225ml boiling water, pour over the couscous and set aside for 5 minutes. Fluff up the grains with a fork, stir in a handful chopped fresh mint leaves and season. Meanwhile, season 4 lamb rump steaks and fry in a hot, dry pan for 2-3 minutes each side, for pink. Set aside for 5 minutes, then thickly slice. Stir some more chopped fresh mint leaves into 150g natural yogurt and season. Divide the couscous, lamb and mint yogurt between plates. Serve with lemon wedges, if you like.