Tunisia · Lamb · No. 115
Tunisian-Style Spiced Lamb with Couscous
A single portion of Tunisian cooking, ready in 18 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste. It brings some heat.
Spicy
Method
- 1
Cover the couscous with boiling water, cover and leave for 5 minutes, then fluff with a fork.
- 2
Fry the lamb mince and courgette in a splash of oil over medium-high heat for 6–7 minutes, breaking up the mince.
- 3
Stir in the harissa and cumin, and cook for 1 minute more.
- 4
Taste and adjust the seasoning.
- 5
Serve the spiced lamb over the couscous, scattered with coriander.
