Lamb steaks with fruity spiced couscous recipe

By Kate Belcher

  1. Serves 4
  2. Ready in 15 minutes
  3. Rating

Try this quick and easy dish for the taste of North Africa.

tried and tested
Lamb steaks with fruity spiced couscous


  1. Put 175g couscous
  2. 100g dried ready-to-eat apricots, chopped,
  3. 2 tablespoons harissa paste
  4. 225ml boiling water
  5. handful chopped fresh mint leaves
  6. 4 lamb rump steaks
  7. 150g natural yogurt


  1. 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.


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May 22

I printed this recipe by mistake but it was not too far form wat I was initally aiming for. That is a very delicious meal and very easy to cook. I slightly deviated from the original method. The packet says that the couscous must be boiled, the recipe - soaked. I cooked in the microvawe for 1 min wrpapped with cling film. It kept it hot. I presonally find 2 tablespoons harisa paste far too hot despite the yogurt and the apricots which "kill" the spiciness. I put 2 teaspoons instead. I find the quanity enough only if you have a starter and a pudding. I split it two portions. That meal reminded me of my childhood. Fabulous

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