Recipe of the week: Lamb steaks with fresh harissa couscous and pickled red pepper
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Ingredients
For the steaks:
4 Scotch Lamb steaks
1 lemon Sliced
80ml olive oil
For the pickled red pepper:
1 red pepper
200ml water
100ml cider vinegar
80g sugar
10 pink peppercorns
½ tsp coriander seeds
For the harissa couscous:
1 aubergine diced
1 green pepper diced
1 onion diced
1 x 200g tin chopped tomatoes
10 olives stoned and halved
2 tbsp red wine vinegar
2 tbsp harissa paste
olive oil for frying
80g cooked giant couscous
Method
Steak method
Mix the lemon and oil in a bowl and add the steaks. Cover and leave to marinade for 30 mins. Season the steaks and place in a hot pan with a drizzle of oil and sear. Cook for two to three minutes on each side.
Pickled pepper method
Cut the red pepper into thin strips and add to the pan with the remaining ingredients. Bring to the boil then simmer for around 30 minutes. Remove the pickled peppers and keep aside.
Harissa couscous method
Heat the oil in the pan, add the diced aubergine, stir until the oil has reduced. Transfer the aubergine to the oven and cook at 180c for 15 minutes or until golden brown. Sweat the other vegetables in a pan with oil and the harissa for a few minutes. Add the vinegar then the tomatoes, olives, and cooked aubergine. Cook for around 10 to 15 minutes and season.
Mix the cooked vegetables together with the giant couscous and add your pickled peppers.
Place your cooked steaks on top.
Additional garnish – crumbled feta, rocket, pine nuts, herb oil.
- For more recipes go to www.makeitscotch.com