• 45 g harissa
  • 3 tbsp washed and chopped fresh mint
  • 480 g lamb neck fillet
  • 1 tsp olive oil
  • 200 g couscous
  • 410 g tin chickpeas in water, drained
  • 1 red onion, finely chopped
  • 2 tbsp French dressing
  • 60 g young spinach


  1. 1

    Mix the harissa with half the mint and rub into the lamb.

  2. 2

    Heat a large griddle pan over a medium heat and lightly brush with the olive oil.Add the lamb and cook for 10 minutes for medium rare (cook for 2 minutes longer if you prefer medium). Turn occasionally, but allow the meat to char.

  3. 3

    Meanwhile, put the couscous in a bowl and pour over 250ml boiling water. Cover with clingfilm and set aside for 5 minutes. Fluff up with a fork and stir in the chickpeas, onion and remaining mint. Drizzle the dressing over the top and mix well.

  4. 4

    Divide the couscous between 4 plates and top with the spinach. Slice the lamb, place it on top of the salad and serve.

Nutritional Details

Each serving provides
  • Energy 2441kj 583kcal 29%
  • Fat 25.9g 37%
  • Saturates 8.8g 44%
  • Sugars 4.3g 5%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 846kj/202kcal

Each serving provides

49.0g carbohydrate 7.9g fibre 34.4g protein

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