Lamb steaks with fruity spiced couscous

  • Serves 4
  • Ready in 15 minutes
  • Easy
Try this quick and easy lamb recipe made with an apricot and harissa couscous.

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  • 175g couscous
  • 100g dried ready-to-eat apricots, chopped,
  • 2 tablespoons harissa paste
  • Handful chopped fresh mint leaves
  • 4 lamb rump steaks
  • 150g natural yogurt


  1. Put the couscous and apricots into a large bowl. Stir the 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 two thirds of the mint leaves and season well.
  2. Meanwhile, season the lamb steaks and fry in a hot, dry pan for 2-3 minutes each side, for pink, longer if you prefer them more well-cooked. Set aside for 5 minutes, then thickly slice.
  3. Stir the remaining mint leaves into the natural yogurt and season.
  4. Divide the couscous, lamb and mint yogurt between plates. Serve with lemon wedges, if you like.

From February 2007

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