Warm carrot salad with toasted cumin dressing
A simple and lightly spiced salad is the perfect accompaniment to your favourite lamb, chicken or fish dish
Hot harissa lamb with couscous
- Preparation and cooking time
- Prep:
- Cook:
- Plus resting
- Easy
- Serves 4
Skip to ingredients
- 4 tbsp harissa paste
- 300g couscous
- 120g bag herb salad
- 4 lambleg steaks (about 600g/1lb 5oz in total)
- 2 tbsp demerara sugar
Nutrition: per serving
- kcal505
- fat21g
- saturates10g
- carbs48g
- sugars10g
- fibre0g
- protein34g
- salt0.48glow
Method
step 1
Spoon 1 tbsp harissa into a jug, fill with 400ml boiling water, then pour over the couscous in a large serving bowl. Cover and stand for 5 mins. Fluff with a fork, then empty the salad on top.
step 2
Heat a frying pan. Season lamb, then fry for 1 min each side. Mix sugar and remaining harissa together, then spread over the lamb. Cook for 2 more mins on each side, remove from pan and rest for 5 mins. Add a splash of water to the pan, then boil to make a sauce. Slice lamb and serve on top of the salad with the sauce drizzled over.
