I got this from the Good Food magazine, and have typed it in mostly so that I don't lose it! It really was quite delicious, though quite spicy. I served it with some chopped, fried red pepper too, and put some finely chopped fresh mint in the couscous.
4 tbsp Harissa paste
120g bag herb salad
4 lamb leg steaks
2tbsp demerara sugar
1. Spoon 1 tbsp harissa in to a jug, fill with 400ml boiling water, then pour over the couscous in a large serving bowl. Cover and stand for 5 minutes. Fluff up with fork, then empty the salad on top.
2. Heat a frying pan. Season lamb, then fry for 1 min each side. Mix sugar and remaining harissa, then spread over the lamb. Cook for 2 more mins each side, remove from pan and rest for 5 mins. Add a splash of water to the pan then boil to make a sauce. Slice lamb and serve on top of the salad with the sauce drizzled over.