Harissa lamb with couscous
- 4 tablespoons of harissa
- 300g of couscous
- 120g bag of herb salad
- 4 lamb leg steaks (about 600g/1lb 5oz in total)
- 2 tablespoons of Demerara sugar
Put one tablespoon of harissa into a jug filled with 400ml boiling water, stir, then pour the liquid over the couscous in a large serving bowl. Cover and stand for 5 minutes. Fluff up the grain with a fork, then empty the salad on top.
Heat a frying pan. Season the lamb, then fry it for one minute each side. Mix sugar and remaining harissa together, then spread over the lamb. Cook for two more minutes on each side, remove from pan and allow the meat to rest for five minutes.
Add a splash of water to the pan, then boil to make a sauce.
Slice the lamb and serve it on top of the salad with the sauce drizzled over. Serves 4.