Photography: Richard Mortimer

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: African
Cooking time: Less than 30 minutes
Special options: Egg free, Lactose free
Course: Main
Favourite flavours: Lamb, Spicy

Instant couscous is great for quick family meals as it takes just minutes to prepare.

From the January 2006 issue of Australian Table magazine. Subscribe here.

INGREDIENTS

2 tablespoons harissa
4 x 200g lamb fillets
2 tablespoons olive oil
1 cup (200g) instant couscous
1 cup (250ml) boiling water
100g cherry tomatoes, halved
1 cup roughly chopped parsley or coriander
¼ cup (40g) toasted pine nuts

METHOD

Rub harissa over lamb fillets. Heat 1 tablespoon of oil in a frying pan on high. Cook lamb for 4 minutes each side, or until cooked to your liking. Remove from heat, cover with foil and rest for 10 minutes.

Meanwhile, place couscous in a bowl with boiling water. Cover and set aside for 5 minutes. Fluff up with a fork. Stir in remaining oil, cherry tomatoes, parsley and pine nuts.

Pile couscous onto serving plates and top with sliced lamb. Serve.