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Harissa Lamb Couscous

Harissa Lamb Couscous

4.5rating out of 5

(276 reviews from our customers)

Prep Time

20 min



Harissa is a North African chilli paste, which is fragrant and a little bit spicy. It adds instant flavour to all manner of dishes, but works particularly well with lamb. Lamb in turn, works really well with aubergine. Here we’ve got a super quick and tasty dish that features four essential Moroccan ingredients: lamb, harissa couscous and mint.

Prep Time

20 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red onion
120g couscous †
1 aubergine
10g fresh mint
British Lamb mince2
200g British lamb mince
1 tbsp ras el hanout
beef stock cube (new5/18)
1 beef stock cube †
2 tbsp harissa paste
You Will Need
Pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 120g couscous<span class="strong">†</span>
  • 1 aubergine
  • 10g mint
  • British lamb mince
  • Ras el hanout
  • 1 Knorr beef stock cube<span class="strong">†</span>
  • 1 harissa paste sachet (40g)
Typical Values per 100g per serving
Energy 574 kJ
136 kcal
2063 kJ
491 kcal
of which saturates
4.9 g
2.1 g
17.5 g
7.6 g
of which sugars
14.7 g
2.8 g
53 g
10.1 g
Fibre 1.4 g 5 g
Protein 8.4 g 30.1 g
Salt 1.02 g 3.66 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
120g couscous
durum wheat (gluten) semolina (100%)
1 aubergine
10g mint
mint (100%)
British lamb mince
Ras el hanout
Paprika, ginger, coriander, cumin, cassia, tumeric, salt, sugar, chilli, black pepper, nutmeg, all spice, cardamom
1 Knorr beef stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
1 harissa paste sachet (40g)
water, tomato paste, red pepper puree (9%), sugar, salt, garlic puree, ground cayenne pepper, rapeseed oil, dried red chilli flakes (2%), white wine vinegar, lime juice concentrate, acidity regulator: citric acid, ground star anise, ground cumin, ground coriander, pure olive oil, stabiliser: xanthan gum, preservative: potassium sorbate
  • Allergens highlighted by † (gluten, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Peel and finely slice the red onion(s)

Discard the root end of the aubergine(s) and using a vegetable peeler, peel strips off the aubergine lengthways, leaving a gap between each strip (think zebra stripes)

Cut the aubergine into chunky rounds approx. 2cm thick


Heat a wide-based pan (non-stick is best) with 1-2 tbsp of vegetable oil

When hot, add the aubergine rounds, red onion, and a pinch of salt

Cook on a medium-low heat for 5 min, turning the aubergine half way, and once the aubergine is slightly browned, transfer both to a plate

Reserve the pan for the next step


Boil a kettle for steps 4 and 6

Add the ras el hanout to the reserved pan and cook for 20 sec, stirring constantly

Add the lamb mince and break it up with a wooden spoon

Cook the lamb in the spice for 5 min, or until starting to colour


Meanwhile, dissolve the stock cube(s) in 300ml (500ml) of boiled water

Add the harissa paste and 1 tsp (2 tsp) of sugar to the stock

This is your harissa stock


Add the stock, the cooked aubergine and half of the red onion to the lamb pan, cover with a lid and cook on a rapid simmer for 10 min on a low heat

After the 10 min, remove the lid, turn the aubergines and cook for a further 5 min, or until most of the water has evaporated


Meanwhile, add the couscous to a bowl with 200ml (400ml) of boiling water and cover well

Set aside for 10 min

Chop the mint leaves and stalks finely


Fluff the couscous with a fork and stir through the remaining red onion and chopped mint

Season to taste with salt and pepper


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