Ingredients

The following ingredients have 4 Servings
  • 4 lamb leg steaks (trimmed)
  • 2 tbsp harissa paste
  • 1 tsp whole cumin seeds (crushed coarsely)
  • 1 tsp whole coriander seeds (crushed coarsely)
  • 1 lime (juice and zest)
  • 1 garlic clove (finely chopped)
  • 2 tbsp fresh mint leaves (finely chopped)
  • Shetland sea salt (to taste)
  • freshly ground black pepper (to taste)
  • 1 tbsp olive oil (I use Pomora, see badge in sidebar)
  • 150 grams giant couscous
  • 500 ml water
  • 150 grams cucumber (diced)
  • 200 grams cherry tomatoes (diced)
  • 100 grams feta cheese (crumbled)
  • 75 grams kalamata olives
  • 2 tbsp fresh parsley (finely chopped)
  • 4 spring onions (finely chopped)
  • 4 tbsp lemon infused olive oil (I use Pomora (see recipe notes))
  • Shetland sea salt (to taste)
  • freshly ground black pepper (to taste)
  • plain natural yoghurt

Instruction

  • To prepare the harissa with mint glaze, add all of the ingredients to a small bowl and stir well. Use more or less harissa depending on the heat you want.
  • Divide the glaze between four lamb leg steaks, brushing it on both sides. Set the lamb aside to marinade while you prepare the salad.
  • To prepare the giant toasted couscous salad, heat the olive oil in a saute pan and lightly toast the couscous until golden, stirring constantly. Take care that it does not burn as it will begin to change colour quickly.
  • Add the water, bring to the boil and allow the couscous to simmer for 6-8 minutes until all of the water has been absorbed.
  • Transfer the cooked couscous to a plate and leave to cool to room temperature.
  • Add the cucumber, tomatoes, olives, spring onion, parsley and feta to the cooled couscous and toss gently.
  • Drizzle over the lemon-infused olive oil and season the salad to taste. Chill in the refrigerator until needed.
  • BBQ the lamb for 6-8 minutes on both sides. Serve with the toasted couscous salad and a dollop of plain natural yogurt, if desired.