Tunisian Spiced Lamb with Couscous
A Tunisian dinner sized for one person, ready in 18 minutes. Roughly £2.30 a portion. Expect a bit of heat.
Per portion
Calories from protein 19%, carbs 26%, fat 55%. Estimated from the ingredients.
Roughly £2.30 a portion.
Method
- 1
Bring the stock to the boil in a small pan (or make it up with just-boiled water from the kettle). Pour it over the couscous, cover and leave for 5 minutes, then fluff with a fork.
- 2
Fry the lamb mince and courgette with ½ tsp salt in a splash of oil over medium-high heat for 6–7 minutes, breaking up the mince, until browned with no pink left. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 3
Stir in the garlic, harissa and cumin, and cook for 1 minute more.
- 4
Squeeze over the lemon, then serve the spiced lamb over the couscous, scattered with coriander.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/tunisian-spiced-lamb-with-couscous/
