Page 36 - Transporter Talk 146 - May/June 2017

Transporter Talk No 146
CAMPERVAN COOK BOOK
ONE PAN LAMB AND COUSCOUS
Ingredients
2 x Lamb steaks, approx 140g/5oz each, or 4 lamb chops trimmed of excess fat
1-2 tsp Harissa paste
1 tbsp olive oil
Handful of dried fruit and nuts 85g Couscous
400g can of chickpeas, rinsed and drained 100ml of hot chicken stock or lamb stock Handful of torn mint leaves
Method
1 Rub the lamb with half the harissa paste.
2 Heat the oil in a frying pan.
3 Fry the lamb for 3 mins on each side for medium-rare,
or a little longer for well-done.
4 Lift the meat out of the pan and tip in the remaining
harissa.
5 Add the dried fruit and nuts, couscous and chickpeas,
then stir to coat in the paste.
6 Take the pan o the heat and pour in the stock.
7 Stir brie y and then return the lamb to the pan and
cover with a lid or tightly- tting foil for 10 mins.
8 Heat until the couscous has absorbed all the liquid.
9 Flu up the couscous with a fork, season to taste and
fold the mint leaves through to serve.
Serves 2 25
36
Do you have any successful campervan cooking triumphs to share? We would love to hear them. Please send them to: editor.vwt2oc@icloud.com