- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 20 minutes
- Effort: easy
For the couscous
- 150 g couscous
- 50 g dried apricots, chopped
- 1-2 tsp harissa
- 250 ml chicken or vegetable stock, very hot
- handfuls pitted green olives, roughly chopped
- 50 g shelled pistachio nuts, blanched and peeled
- 100 g feta cheese, crumbled
- small handful chopped flat leaf parsley
- small handful mint leaves
- 1/2 bunches spring onion, finely sliced
- 1/4 preserved lemons, chopped
- extra virgin olive oil
- 1/2 lemon, juice only
- sea salt and freshly ground black pepper
For the lamb
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground cinnamon
- dashes of olive oil
- 2 leg steaks of lamb
1. Put the couscous in a large mixing bowl and add the apricots. Stir the butter and harissa into the very hot stock and pour over the couscous. Cover and leave to soak for 5 minutes, or until the couscous has absorbed all of the liquid.
2. While the couscous is soaking, mix the spices with the olive oil and a pinch of salt. Rub this mixture over the lamb steaks. Heat a frying pan or griddle over a moderate heat and cook the lamb for about 5-6 minutes, until tender, turning half-way through cooking.
3. Fluff the couscous with a fork and add the olives, pistachios, Feta cheese, parsley, mint, spring onions and preserved lemon. Season with salt and pepper.
4. Drizzle with a little olive oil, squeeze over a little lemon juice, and serve with the lamb.
Rate This Recipe