Hugh Fearnley-Whittingstall: Lamb and Mint Couscous Recipe

Hugh Fearnley-Whittingstall: Lamb and Mint Couscous Recipe

  1. List Of Ingredients
  2. 150g couscous or barley couscous
  3. 300ml hot water or stock (see page 28) and/or gravy, if you have it (or the amount of liquid specified on the couscous packet)
  4. 1–2 tablespoons olive oil, plus an extra splash for the dressing
  5. 1–2 tablespoons mint sauce or jelly
  6. Finely grated zest and juice of ½ lemon
  7. ½ teaspoon ground cumin
  8. ½ teaspoon ground coriander
  9. ¼ teaspoon ground cinnamon
  10. 100g roast lamb, diced
  11. 100g cooked peas
  12. 100g cooked carrots, diced
  13. Small handful of mint, parsley and/or coriander leaves, roughly chopped or torn, plus extra leaves to finish
  14. Salt and freshly ground black pepper


To prepare the couscous, put it into a bowl, add the hot water or stock and olive oil, then cover and leave to soak for a short time, according to the packet instructions.

When the couscous is swollen and tender, add the mint sauce or jelly, lemon zest and juice, and sprinkle on the ground spices. Fork the couscous gently to fluff it up and combine it with the seasonings.

Add the lamb, vegetables and herbs and toss gently to combine. Taste and season with salt and pepper, a little more lemon if you like, and a splash of olive oil.

Serve in bowls, scattered with extra herb leaves.


Tips and swaps –

Fruity couscous and lamb: Add a small handful of dried fruits such as raisins, barberries or chopped unsulphured apricots. First soak the fruit in hot water or tea for about 10 minutes to plump it up a bit, then drain before stirring it into the couscous.

Minted quinoa and lamb: Use quinoa in place of the couscous.

Swap the meat: This dish gives a good second life to roast meats other than lamb – try it with chicken, beef or pork.


Extract taken from River Cottage Love Your Leftovers, by Hugh Fearnley-Whittingstall, published by Bloomsbury, £20.00, Hardback. Photography © Simon Wheeler

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