Harissa Lamb Steaks and Pearl Couscous Salad
with Mint Yogurt, Apricots and Pickled Onion
Try something new with our Harissa Lamb Steaks and Pearl Couscous Salad. Tender lamb, richly spiced with warming harissa, is served atop a vibrant jumble of vegetables and pearl couscous for a hearty and flavoursome meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Lamb Steaks
1 unit(s)
Red Onion
1 unit(s)
Bell Pepper
1 unit(s)
Lemon
40 grams
Dried Apricots
(Contains: Sulphites)
50 grams
Harissa Paste
150 grams
Pearl Couscous
(Contains: Mustard, Soya, May contain traces of allergens, Cereals containing gluten, Wheat)
1 sachet(s)
Dried Mint
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar for the Pickle
1.5 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Onions
1 tbsp
Water
1 tbsp
Honey
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the lamb steaks from your fridge to allow them to come up to room temperature.
Halve, peel and thinly slice the red onion. Halve the lemon. Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Cut the dried apricots into small pieces.
Pop half the onion into a small bowl. Add a squeeze of lemon, a pinch of salt and the sugar for the pickle (see pantry for amount). Mix and set aside to pickle.
In a large bowl, combine the olive oil for the dressing (see pantry for amount) with two thirds of the harissa. Squeeze in the remaining lemon juice.
Bring a medium saucepan of water to the boil with ½ tsp salt.
When boiling, add the pearl couscous, reduce the heat to medium and simmer until tender with a slight bite, 14-16 mins.
Once cooked, drain in a colander and pop it into the harissa dressing bowl. Toss to coat.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the bell pepper and remaining onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add the apricots, sugar and water for the onions (see pantry for both amounts) and cook until caramelised, 2-3 mins more.
Once cooked, add the onion and apricots to the pearl couscous bowl and mix well. Clean out the frying pan.
Return the (now empty) frying pan on medium-high heat with a drizzle more oil. TIP: Lamb steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
Once the pan is hot, carefully lay in the lamb steaks. Fry until golden, 2 mins each side, then transfer to a baking tray.
Roast on the top shelf of your oven for 5 mins for medium-rare. TIP: Cook for a few more mins if you prefer yours more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.
While the lamb steaks are roasting, put the dried mint and Greek style yoghurt in a bowl.
Season with salt and pepper and mix well.
When everthing's ready, drizzle the honey (see pantry for amount) and remaining harissa over the lamb steaks. Turn the steaks until coated. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Share the pearl couscous salad between your serving bowls. Slice the steaks widthways.
Top the couscous with the lamb steaks and yoghurt in separate sections.
Spoon over any remaining glaze from the tray over the lamb steaks. Top with the pickled onions to finish.
