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).
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 410 grams 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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