Simple ingredients turned into a quick supper that's good enough for guests
Ingredients
4 tbsp harissa paste
300g couscous
120g bag herb salad
4 lamb leg steaks (about 600g/1lb 5oz in total)
2 tbsp demerara sugar
Instructions
1Spoon 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.
2Heat 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.
