Lamb steaks with fruity spiced couscous

Name: Lamb steaks with fruity spiced couscous
Yield: Serves 4
Cuisine: Moroccan recipes
Ingredients: 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

Easy
February 2007

Easy
February 2007

Serves 4
Ready in 15 minutes

Try this quick and easy lamb recipe made with an apricot and harissa couscous.

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Ingredients

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

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

Method

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.
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.
Stir the remaining mint leaves into the natural yogurt and season.
Divide the couscous, lamb and mint yogurt between plates. Serve with lemon wedges, if you like.

Method

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.
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.
Stir the remaining mint leaves into the natural yogurt and season.
Divide the couscous, lamb and mint yogurt between plates. Serve with lemon wedges, if you like.