Chilli Lamb with Couscous
Over a year ago
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Ingredients
- 2 boneless lamb leg steaks
- 2 tsp chilli paste or harissa
- 140g couscous
- 25g flaked almonds
- 50g raisins or sultanas
- a few leaves mint or parsely (or corriander. but I think it tastes like soap)
- 3 tbspn olive oil
- squeeze of juice lemon or lime
Accompaniment
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Description
This dish brings together the bold flavors of chilli-marinated lamb and fluffy couscous for a delightful meal that’s both satisfying and vibrant. The succulent lamb, grilled to perfection, is beautifully complemented by the nutty crunch of almonds and the sweetness of raisins in the couscous, all brightened with a splash of citrus. Topped with fresh herbs, this dish is not just a feast for the palate but also a feast for the eyes, making it perfect for any occasion.
Method
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1
Whisk the chilli paste with the oil, salt & pepper and drizzle about 1 tbspn over lamb.
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2
Rub in to coat sides evenly.
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3
Preheat grill.
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4
Grill lamb for about 3 minutes per side.
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5
Tip couscous, almonds & raisins into a heatproof bowl.
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6
Cover with 300mL hot water (or stock if you are feeling particularly energetic).
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7
Cover with a plate and leave for 5 minutes.
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8
Fluff up with a fork, add the remaining chilli oil and a squeeze of lemon or lime juice.
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9
Serve lamb on top of couscous, with a handful of herbs sprinkled on top.
Chef's Tips
Really good with chargrilled veggies - you've already got the grill out, so may as well do some capsicum (peppers), eggplant (aubergine) and zuchinni (courgettes) - why is it that all my favourite vegetables have different names in this country?? Oh, and mushrooms. Those appear to have travelled well.
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