Spicy lamb with pearl couscous

Instructions

1. Brush 1 side of lamb steaks with harissa. Heat half the oil in a deep non-stick frying pan over medium-high heat. Cook lamb for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes.
2. Meanwhile, heat remaining oil in same pan over medium-high heat. Cook onion and garlic, stirring, for 4–5 minutes or until onion has softened. Add couscous, chickpeas, zucchini, squash and stock and bring to the boil.
3. Reduce heat and simmer, covered, stirring occasionally, for 8 minutes or until most of the liquid has absorbed. Remove from heat. Add peas and set aside, covered, for 1 minute or until heated through.
4. Meanwhile, thickly slice lamb. Top couscous mixture with lamb and coriander to serve.