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    Lamb and harissa soup

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    Lamb and harissa soup

    Make midweek cooking a little bit simpler with a few essential ingredients and a quick, healthy recipe

    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 200g Lean lamb mince
    • 1 tbsp Harissa paste
    • 70g Couscous
    • 400g tin Chopped tomatoes
    • 400g tin Chick peas, drained
    • 800ml Lamb or chicken stock
    • 100g Leafy greens, shredded
    • 2 tbsp Lemon juice


    1. In a large pan, sauté the lamb mince in the harissa paste for 3 minutes, until no longer pink.
    2. Add the couscous, tomatoes, chick peas and stock to the pan, bring to the boil and simmer gently for 4 minutes.
    3. Add the shredded greens and simmer for a couple more minutes. Check the seasoning and add the lemon juice just before serving.

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