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One-Pan Lamb & Couscous

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  • 2 lamb steaks, approx 140g/5oz each, or 4 lamb chops trimmed of excess fat
  • 85.0g couscous
  • 100 ml/3½ fl oz hot chicken stock or lamb stock (from a cube is fine)
  • handful dried fruit and nuts
  • 1-2 tsp harissa paste
  • 400.0g can chickpeas , rinsed and drained
  • 1.0 tbsp olive oil
  • handful mint leaves, torn
Servings: 2

  1. Rub the lamb with half the harissa paste. Heat the oil in a frying pan and fry the lamb for 3 mins on each side for medium-rare, or a little longer for well-done. Lift the meat out of the pan and tip in the remaining harissa, the dried fruit and nuts, couscous and chickpeas, then stir to coat in the paste. Take the pan off the heat and pour in the stock. Stir briefly, return the lamb to the pan and cover with a lid or tightly-fitting foil for 10 mins until the couscous has absorbed all the liquid.
  2. Fluff up the couscous with a fork, season to taste and fold the mint leaves through to serve.

Estimated Nutrient Breakdown:

Calories: 1,774.04
Weight: 936.12g
Total Fat: 83.10g
Saturated Fat: 25.35g
Trans-Fat: g
Monounsaturated Fat: 37.51g
Polyunsaturated Fat: 11.42g
Protein: 82.25g

Cholesterol: 158.28g
Sodium: 1,267.36g
Calcium: 266.10g
Magnesium: 247.92g
Potassium: 1,646.61g
Iron: 11.79g
Zink: 10.91g
Phosphorus: 961.05

Vit A: 51.69
Vit B1: 0.59
Vit B2: 0.81
Vit B3: 20.64
Vit B6: 1.01
Vit B12: 5.35
Vit D: 0.00
Vit E: 0.00
Vit K1: 25.58


Caution: Gluten,Wheat,Sulfites
Health Notes: Alcohol-Free, Balanced
Notes: Wild Food Box adorable item!

Author: BBC Good Food
Tags: Wild Food Box

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