Moroccan Couscous with Spiced Lamb Steaks

Add a spicy, sun-kissed twist to lamb steaks with fluffy couscous and make Jo Pratt's delicious Moroccan recipe
By Jo Pratt
Moroccan Couscous with Spiced Lamb Steaks
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the couscous

  • 150 g couscous
  • 50 g dried apricots, chopped
  • butter
  • 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
  • salt


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.

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