Spiced Lamb Steaks with Cauliflower Couscous
This recipe was born from a real fridge and cupboard raid but don't let that put you off! I took all the tasty things I had left over and made this delicious Middle Eastern-inspired lamb dish, which is not only simple to make but it will be ready in no time at all.
Now, I realise that 'cauliflower couscous' might sound a little hippy or even a little weird but you have to trust me on this one. Cauliflower is often underrated but cooked correctly it has a lovely flavour and it really suits being combined with big flavours like lemon, feta and parsley. As is often the case with my recipes, feel free to experiment and add whatever goodies you like - chopped apple and walnuts work really well, for example.
Spiced Lamb Steaks with Cauliflower Couscous
Serves 2
oil
2 lamb steaks
2 tbsp natural yoghurt
1 heaped tbsp harissa paste
1 lemon, juice only
sea salt and freshly ground black pepper
For the couscous:
1 head of cauliflower, leaves removed and roughly chopped
handful raisins
2 tbsp fresh parsley, finely chopped
100g feta, chopped into small cubes
2 tbsp pine nuts, lightly toasted
1 lemon, juice only
1 tbsp olive oil
Mix the yoghurt, harissa, lemon juice and some seasoning in a bowl. Add the lamb steaks, coat thoroughly and set aside while you get on with the 'couscous'.
Blitz the cauliflower pieces in a food processor until it resembles fine breadcrumbs. Tip into a large saucepan and place over a medium heat. Put a lid on and allow it to steam in its own juices for around 6-7 minutes, stirring every now and then to stop it from catching.
Meanwhile, heat a frying pan over a high heat with a drizzle of oil. Remove the steaks from the marinade, shaking off any excess, then fry for about 3-4 minutes on each side until cooked but still slightly pink in the middle. Remove from the heat, cover with tinfoil and allow to rest for a few minutes.
Tip the cooked cauliflower into a large bowl and then mix together with all the other 'couscous' ingredients and a good amount of salt and pepper. Divide between two plates and serve with the lamb.
Now, I realise that 'cauliflower couscous' might sound a little hippy or even a little weird but you have to trust me on this one. Cauliflower is often underrated but cooked correctly it has a lovely flavour and it really suits being combined with big flavours like lemon, feta and parsley. As is often the case with my recipes, feel free to experiment and add whatever goodies you like - chopped apple and walnuts work really well, for example.
Spiced Lamb Steaks with Cauliflower Couscous
Serves 2oil
2 lamb steaks
2 tbsp natural yoghurt
1 heaped tbsp harissa paste
1 lemon, juice only
sea salt and freshly ground black pepper
For the couscous:
1 head of cauliflower, leaves removed and roughly chopped
handful raisins
2 tbsp fresh parsley, finely chopped
100g feta, chopped into small cubes
2 tbsp pine nuts, lightly toasted
1 lemon, juice only
1 tbsp olive oil
Mix the yoghurt, harissa, lemon juice and some seasoning in a bowl. Add the lamb steaks, coat thoroughly and set aside while you get on with the 'couscous'.
Blitz the cauliflower pieces in a food processor until it resembles fine breadcrumbs. Tip into a large saucepan and place over a medium heat. Put a lid on and allow it to steam in its own juices for around 6-7 minutes, stirring every now and then to stop it from catching.
Meanwhile, heat a frying pan over a high heat with a drizzle of oil. Remove the steaks from the marinade, shaking off any excess, then fry for about 3-4 minutes on each side until cooked but still slightly pink in the middle. Remove from the heat, cover with tinfoil and allow to rest for a few minutes.
Tip the cooked cauliflower into a large bowl and then mix together with all the other 'couscous' ingredients and a good amount of salt and pepper. Divide between two plates and serve with the lamb.
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