Harissa Lamb Leg Steaks with Jewelled Couscous and Green Beans
A flavoursome game-changer recipe for two with lamb leg steaks, flavoured with harissa paste, then perfectly cooked in the air fryer for a quick, fuss-free meal. Ready in minutes and bursting with flavour.
prep time
15 mins
cook time
15 minutes
serves
2 people
Ingredients
- 2 lean boneless lamb leg steaks, trimmed of all fat
- 2-3 tablespoons harissa paste, or to taste
- Salt and pepper, to taste
- 150g green beans, trimmed
For the jewelled couscous:
- 120g couscous, cooked according to packet instructions
- 2 tablespoons freshly chopped coriander
- 2 tablespoons pomegranate seeds
- 50g chopped dried apricots or raisins
- 50g canned chickpeas, drained
To garnish:
- 2 tablespoons pomegranate molasses
- Fresh lemon quarters (optional)
Method
- Remove lamb leg steaks from the fridge at least 20 minutes before cooking to bring them up to room temperature.
- Put the steaks on a large plate. Add the harissa paste and a generous pinch of salt and pepper.
- Rub all over until fully coated then cover and leave to marinate for 5 minutes.
- Whilst the lamb is marinating, preheat the air fryer to 200°C for 5 minutes. Once heated, add the marinated lamb steaks and cook for 4-6 minutes for medium.
- Remove the lamb from the air fryer, cover with foil and allow to rest for 2-3 minutes.
- Stir the pomegranate seeds, apricots or raisins, canned chickpeas and chopped coriander through the cooked couscous.
- Serve the lamb with the jewelled couscous, cooked green beans drizzled with the pomegranate molasses and garnished with fresh lemon quarters.
