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Recipe of the week: Lamb steaks with fresh harissa couscous and pickled red pepper

By Features Reporter

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Lamb steaks with fresh harissa couscous and pickled red pepper.
Lamb steaks with fresh harissa couscous and pickled red pepper.


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


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.

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