John Myers
Lamb Fillet with Raisins, Couscous and Harissa
The perfect lamb fillet with raisins, couscous and harissa recipe with a picture and simple step-by-step instructions.
- 1 tbsp Harissa paste
- 1 Cinnamon stick
- 1 tsp Turmeric
- 2 Garlic cloves
- 2 tbsp Olive oil
- 1 tbsp Pine nuts
- 200 g Couscous
- 2 tbsp Raisins
- 4 Sprigs of thyme
- 2 Saddle of lamb fillet
- Salt
- Pepper
- Peel the garlic and cut into thin slices. Wash thyme and shake dry. Bring 275 ml of water with harissa, cinnamon and turmeric to the boil.
- Sauté the garlic and pine nuts in 1 tablespoon of olive oil. Add the couscous and sauté briefly. Add the raisins and hot broth. Briefly bring to the boil. Remove from the stove and cover and leave to soak.
- Rinse the lamb fillets, pat dry, season with salt and pepper. Heat the rest of the oil and fry the fillets for 2 minutes on each side, add the thyme to the pan when turning. Fluff the couscous with a fork. Serve.
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