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Serves
US | Metric
Ingredients
For the couscous;
  • 1 shallot, finely diced
  • 1 garlic clove, minced
  • 1 red bell pepper, sliced
  • 2 vegetable stock cubes
  • 225 ml boiling water (to dissolve stock cubes)
  • 100 g giant couscous
  • 25 green olives, pitted
For the marinated lamb;
  • 2 lamb leg steaks
  • 50 g 0% fat Greek yoghurt
  • 1 tbsp Harissa spice
  • 1 tbsp olive oil
For the crispy courgette;
  • 1 large courgette
  • 1 egg, whisked in a bowl
  • 20 g plain flour
  • salt & peper
  • 1 tbsp paprika
  • Low calorie cooking oil spray
For the yoghurt dip;
  • 2 tbsps 0% fat Greek yoghurt
  • 50 g cucumber, diced
  • ½ tsp cumin
Harissa and Yoghurt Lamb with Giant Couscous, Crispy Courgette and Cucumber Yoghurt dip Harissa and Yoghurt Lamb with Giant Couscous, Crispy Courgette and Cucumber Yoghurt dip

Harissa and Yoghurt Lamb with Giant Couscous, Crispy Courgette and Cucumber Yoghurt dip

Prep 15 minutes
Total 45 minutes
  • Preheat your oven to 190 degrees (fan)
  • Start by removing the head of the pepper and taking out the seeds, then slice the pepper and add to a baking tray lined with baking foil
  • Slice the shallot and mince the garlic into the tray too, and spray with low calorie cooking oil spray then pop into the oven for 20 minutes
  • In a small bowl, add the yoghurt and the harissa spice then mix together. Coat the lamb steaks evenly with the yoghurt mix then set aside
  • In a small pan, add the veg stock and the giant couscous. Bring to boil then simmer for 10 minutes, stirring halfway. Remove from the heat and sit to one side
  • Now, chop the courgette into 2 cm slices. Crack an egg into a bowl and whisk. Add the courgette into the whisked egg and fully coat.
  • Add the flour to a separate bowl and season with salt, pepper and the paprika. Using your dry, non-eggy hand, add the courgette into the flour bowl and again, fully coat. 
  • Lay the courgette slices into the air fryer* and spray with low calorie cooking oil spray. Set the temperature to 200 degrees and cook for 10 mins. After 10 mins, turn then over, re-spray and cook for another 5 mins
  • Remove the peppers and onions from the oven and add them in to the couscous. Add the olives in too and stir all together. 
  • Now, add the tbsp of olive oil to a pan and heat. Add the lamb steaks in and keeping the heat medium to high, let them sear for 4-5 mins. Turn over and cook through on the other side. Add the lamb to a baking tray then pop into the oven for a final 5 mins to ensure they’re fully cooked. This will give you a medium-cook, light pink in the middle.
  • Whilst the lamb is finishing in the oven, prepare the dip. In a small bowl, add the yoghurt, cucumber and cumin and stir together.
  • Remove the lamb from the oven and place on a chopping board to rest for a few minutes, before slicing into 5 pieces.
  • Now time to serve! Add the couscous to the middle of the plate and layer up the crispy courgette slices to one end. Pop the lamb on top, a dollop of the yoghurt dip to the side and enjoy!


Harissa and Yoghurt Lamb with Giant Couscous, Crispy Courgette and Cucumber Yoghurt dip Harissa and Yoghurt Lamb with Giant Couscous, Crispy Courgette and Cucumber Yoghurt dip

Harissa and Yoghurt Lamb with Giant Couscous, Crispy Courgette and Cucumber Yoghurt dip

favorite
print
like
Prep 15 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
For the couscous;
  • 1 shallot, finely diced
  • 1 garlic clove, minced
  • 1 red bell pepper, sliced
  • 2 vegetable stock cubes
  • 225 ml boiling water (to dissolve stock cubes)
  • 100 g giant couscous
  • 25 green olives, pitted
For the marinated lamb;
  • 2 lamb leg steaks
  • 50 g 0% fat Greek yoghurt
  • 1 tbsp Harissa spice
  • 1 tbsp olive oil
For the crispy courgette;
  • 1 large courgette
  • 1 egg, whisked in a bowl
  • 20 g plain flour
  • salt & peper
  • 1 tbsp paprika
  • Low calorie cooking oil spray
For the yoghurt dip;
  • 2 tbsps 0% fat Greek yoghurt
  • 50 g cucumber, diced
  • ½ tsp cumin

  • Preheat your oven to 190 degrees (fan)
  • Start by removing the head of the pepper and taking out the seeds, then slice the pepper and add to a baking tray lined with baking foil
  • Slice the shallot and mince the garlic into the tray too, and spray with low calorie cooking oil spray then pop into the oven for 20 minutes
  • In a small bowl, add the yoghurt and the harissa spice then mix together. Coat the lamb steaks evenly with the yoghurt mix then set aside
  • In a small pan, add the veg stock and the giant couscous. Bring to boil then simmer for 10 minutes, stirring halfway. Remove from the heat and sit to one side
  • Now, chop the courgette into 2 cm slices. Crack an egg into a bowl and whisk. Add the courgette into the whisked egg and fully coat.
  • Add the flour to a separate bowl and season with salt, pepper and the paprika. Using your dry, non-eggy hand, add the courgette into the flour bowl and again, fully coat. 
  • Lay the courgette slices into the air fryer* and spray with low calorie cooking oil spray. Set the temperature to 200 degrees and cook for 10 mins. After 10 mins, turn then over, re-spray and cook for another 5 mins
  • Remove the peppers and onions from the oven and add them in to the couscous. Add the olives in too and stir all together. 
  • Now, add the tbsp of olive oil to a pan and heat. Add the lamb steaks in and keeping the heat medium to high, let them sear for 4-5 mins. Turn over and cook through on the other side. Add the lamb to a baking tray then pop into the oven for a final 5 mins to ensure they’re fully cooked. This will give you a medium-cook, light pink in the middle.
  • Whilst the lamb is finishing in the oven, prepare the dip. In a small bowl, add the yoghurt, cucumber and cumin and stir together.
  • Remove the lamb from the oven and place on a chopping board to rest for a few minutes, before slicing into 5 pieces.
  • Now time to serve! Add the couscous to the middle of the plate and layer up the crispy courgette slices to one end. Pop the lamb on top, a dollop of the yoghurt dip to the side and enjoy!