eCook Meal
Harissa Lamb & Couscous Bowl
with dates & spiced chickpeas
Succulent lamb, basted in a bold harissa glaze, rests atop a fluffy bed of couscous and crisp green leaves, paired with buttery, NOMU-spiced chickpeas toasted to a golden crunch. Sweet pops of dates and cooling dollops of herby yoghurt bring balance to every bite, while fresh parsley adds a bright finish. A fragrant, sunshine-filled bowl to savour, Chef!
Serving guide
Choose your portion size.
Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final 1-2 minutes, mix in the NOMU rub, and a knob of butter. Remove from the pan and season.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with the harissa. Remove from the pan and rest for 5 minutes before slicing.
TIME TO DINE
Dress the green leaves with a drizzle of olive oil. Combine the yoghurt with ½ of the parsley. Make a bed of the dressed green leaves, top with the Couscous, and side with the lamb. Scatter over the Chickpeas and finish with dollops of the herby yoghurt. Garnish with a sprinkle of the dates and the remaining parsley and enjoy, Chef!
Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final 1-2 minutes, mix in the NOMU rub, and a knob of butter. Remove from the pan and season.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with the harissa. Remove from the pan and rest for 5 minutes before slicing.
TIME TO DINE
Dress the green leaves with a drizzle of olive oil. Combine the yoghurt with ½ of the parsley. Make a bed of the dressed green leaves, top with the Couscous, and side with the lamb. Scatter over the Chickpeas and finish with dollops of the herby yoghurt. Garnish with a sprinkle of the dates and the remaining parsley and enjoy, Chef!
Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final 2-3 minutes, mix in the NOMU rub, and a knob of butter. Remove from the pan and season.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with the harissa. Remove from the pan and rest for 5 minutes before slicing.
TIME TO DINE
Dress the green leaves with a drizzle of olive oil. Combine the yoghurt with ½ of the parsley. Make a bed of the dressed green leaves, top with the Couscous, and side with the lamb. Scatter over the Chickpeas and finish with dollops of the herby yoghurt. Garnish with a sprinkle of the dates and the remaining parsley and enjoy, Chef!
Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final 2-3 minutes, mix in the NOMU rub, and a knob of butter. Remove from the pan and season.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with the harissa. Remove from the pan and rest for 5 minutes before slicing.
TIME TO DINE
Dress the green leaves with a drizzle of olive oil. Combine the yoghurt with ½ of the parsley. Make a bed of the dressed green leaves, top with the Couscous, and side with the lamb. Scatter over the Chickpeas and finish with dollops of the herby yoghurt. Garnish with a sprinkle of the dates and the remaining parsley and enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R66.23
for 4 servings · R16.56 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Pitted Dates needs 80 gZamli Dates 500 g 500 g at R97.99 · 16% of packR15.68
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Couscous needs 300 mlParboiled Long Grain White Rice 1 kg R24.99 · whole pack (size can't be divided)R24.99
Not in the Woolies basket — source these elsewhere:
- Greek Yoghurt
- NOMU Moroccan Rub
- Pesto Princess Harissa Paste
- Free-range De-boned Lamb Leg
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Harissa Lamb & Couscous Bowl?
The preparation time for Harissa Lamb & Couscous Bowl with dates & spiced chickpeas is between 15 and 20 minutes.
What is the total time required to make Harissa Lamb & Couscous Bowl with dates & spiced chickpeas?
The total time required to make Harissa Lamb & Couscous Bowl with dates & spiced chickpeas is between 20 and 25 minutes.
How many servings does Harissa Lamb & Couscous Bowl provide?
4 servings
What are the main ingredients in Harissa Lamb & Couscous Bowl?
Chickpeas, Couscous, Free-Range De-boned Lamb Leg, Fresh Parsley, Greek Yoghurt, Green Leaves, NOMU Moroccan Rub, Pesto Princess Harissa Paste, Pitted Dates
What is the nutritional information of Harissa Lamb & Couscous Bowl?
Calories: 902, Carbs: 76 grams, Fat: grams, Protein: 48 grams, Sugar: 21 grams, Salt: 582 grams
How do I prepare Harissa Lamb & Couscous Bowl?
TIME TO DINE: Dress the green leaves with a drizzle of olive oil. Combine the yoghurt with ½ of the parsley. Make a bed of the dressed green leaves, top with the couscous, and side with the lamb. Scatter over the chickpeas and finish with dollops of the herby yoghurt. Garnish with a sprinkle of the dates and the remaining parsley and enjoy, Chef! LAMB: Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with the harissa. Remove from the pan and rest for 5 minutes before slicing. CHICKPEAS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final 1-2 minutes, mix in the NOMU rub, and a knob of butter. Remove from the pan and season. COUSCOUS: Boil the kettle. Place the couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
What should be prepared from my kitchen to make Harissa Lamb & Couscous Bowl?
Chickpeas, Couscous, Free-Range De-boned Lamb Leg, Fresh Parsley, Greek Yoghurt, Green Leaves, NOMU Moroccan Rub, Pesto Princess Harissa Paste, Pitted Dates
How many calories does Harissa Lamb & Couscous Bowl have?
902 calories
How much fat content does Harissa Lamb & Couscous Bowl have?
grams