Spiced lamb steaks with a warm moroccan couscous salad

Ingredients

• 2 leg lamb steaks
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp ground cinnamon
• a splash of olive oil
• salt and pepper to taste
• 150 g of couscous
• a handful of dried apricots
• a dessertspoon of chopped dried dates
• a knob of butter
• 1 to 2 tsp harissa paste
• 250 ml of hot chicken or vegetable stock
• a handful of pitted green olives
• a small handful of salted cashew nuts
• small handful of chopped flat leaf parsley
• 1 tsp of good quality mint sauce
• 1/2 bunch of spring onions
• 1/2 of a small preserved lemon
• extra virgin olive oil
• the juice of half a lemon
• sea salt and black pepper to taste

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Preparation

• Season the lamb steaks all over with salt and black pepper. Mix the cumin, coriander, and cinnamon together with a splash of olive oil. Rub this mixture into the lamb steaks and then set aside to marinate while you make the couscous.
• Place the dried coucous into a bowl along with the dried fruits. Stir the knob of butter into the hot chicken stock along with the harissa paste. Pour this over the couscous and fruits, stir well, Cover and set aside for five minutes until it has absorbed all of the liquid.
• While the coucous is soaking, heat a grill pan over moderate heat. Once the pan is heated add the lamb steaks. Cook the steaks until tender and nicely browned, about 5 to 6 minutes, turning them once. Remove from the heat and set aside to rest.
• Fluff up the soaked couscous with a fork and stir in the olives, nuts, parsley, mint sauce, spring onions, and preserved lemon. Season to taste with salt and pepper. Pile into a serving bowl. Pile into a serving bowl and top with the warm lamb steaks. Serve immediately.