Harissa lamb with orange couscous | Women's Weekly Food
Ingredients Method 1.In a medium bowl, combine lamb with harissa and cumin. Cook lamb on heated oiled grill plate (or grill or barbecue).
Ingredients
- 410 gram lamb backstraps
- 1 tablespoon harissa paste
- 1 teaspoon ground cumin
- 2 (480g) oranges
- 1 1/2 cup (300g) couscous
- 1 1/2 cup (375ml) boiling water
- 1/2 cup coarsely chopped fresh mint
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