Couscous with grilled lamb

Method

1. For the lamb: in a small bowl, mix the harissa and the honey together, then rub the mixture all over the lamb meat.

2. Heat a griddle pan or frying pan over a medium heat, add the lamb and fry on both sides for 3-4 minutes, or until cooked to your liking. Set aside to rest.

3. Rub the onions with olive oil and add to the griddle, turning after 1-2 minutes. Halve the lemon and put the pieces flat-side down on the griddle. Grill for 8-10 minutes, until the onions and lemons are nicely charred.


4. For the couscous: boil a kettle of water. Pour the couscous into a large bowl, drizzle over some olive oil and season with a pinch of salt. Pour over enough of the boiling water to just cover the couscous, and cover the bowl with cling film. Leave aside for 5 minutes, or until the couscous has absorbed all of the water and has a tender bite.

5. Heat 1 tablespoon of olive oil in a large pan. Stir in the cumin seeds and sesame seeds. Add the sliced cabbage to the pan and season with a pinch of salt and add a splash of water. Stir, cover tightly with a lid and leave to cook over a low heat, until the water has evaporated and the cabbage becomes tender.

6. For the sauce: in a small saucepan, mix the tomato purée with the harissa (alternatively, add to taste as the strength of harissa can vary greatly) and a teaspoon of water to loosen the mixture. Heat through gently over a low heat.

7. While the sauce is warming up, stir the couscous with a fork to fluff up the grains, then add salt and freshly ground black pepper to taste. Stir in the cooked cabbage, reserving some for serving on the side.

8. Spoon the couscous onto two serving plates and scatter over the mint and feta. Slice the lamb and arrange over the top of the couscous.

9. Spoon over the sauce. Put the remaining cabbage on the side, and garnish with the charred onions and lemons. Serve.

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Ingredients

For the lamb

2 x 200g tender lamb steak or lamb fillet
1/2 tsp Harissa
1 tsp Honey
2 small red onions, quartered
Olive oil, for rubbing
1 lemon

For the couscous

250g Couscous
1 tbsp Olive oil, plus extra for drizzling
1 tbsp Cumin seeds
1 tbsp Sesame seeds
1/2 head pointy Cabbage, sliced
1 bunch fresh mint
60g Feta cheese, chopped

for the sauce

3 tbsp tomato purée
2 tbsp Harissa
1 tsp water

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