5 minutes
10 minutes
Serves 4
Ingredients
4 Scotch Lamb rump steaks, each approx 150g
250g couscous
75g sultanas
Grated zest from 1/2 lemon
400ml vegetable or chicken stock (at boiling point)
1 tbsp Harissa Paste* *If you don’t have Harissa, use tomato puree and chilli sauce
1 tbsp olive oil
2 tbsp roughly chopped coriander leaves
Yogurt and a wedge of lemon to serve
Cooking Method