Harissa Honey Lamb with Plum, Almond & Herb Couscous

Ingredients

• lamb leg steaks or loin chops1 1/2 pounds
• harissa paste2 tablespoons
• honey1 tablespoon
• olive oil2 tablespoons
• couscous1 1/2 cups
• hot vegetable or chicken broth1 3/4 cups
• ripe plums, diced2
• toasted almonds, chopped1/3 cup
• fresh parsley, chopped1/2 cup
• fresh mint, chopped1/4 cup
• lemon juice2 tablespoons
• salt and black pepperto taste

Method

1. 1Mix the harissa, honey, 1 tablespoon olive oil, salt, and pepper into a paste and coat the lamb evenly; let it sit for 20 minutes if time allows.
2. 2Heat the remaining olive oil in a heavy skillet or grill pan over medium-high heat and sear the lamb until deeply browned on both sides.
3. 3Move the pan to a moderate oven or lower the heat and cook until the lamb reaches your preferred doneness, then rest it on a board.
4. 4Meanwhile, place the couscous in a bowl, pour over the hot broth, cover, and let steam until tender.
5. 5Fluff the couscous with a fork, then fold in the plums, almonds, parsley, mint, and lemon juice.
6. 6Taste and adjust with salt and pepper, adding a little more lemon juice if needed.
7. 7Slice the lamb and serve over the couscous, drizzling any resting juices on top.

Tips

• Resting the lamb is essential so the juices stay inside the meat.
• Dice the plums fairly small so they distribute through the couscous instead of sinking.

Nutrition