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This Crispy Lamb Mince Bowl with Couscous and Salady Bits has to be one of my favourite lamb mince recipes. It takes just 30 minutes and makes the most incredible meal packed FULL of flavour and texture. recihe combination of soft, nutty giant couscous and spicy, smoky crispy lamb mince is incredible. It’s a great, easy recipe for you if you don’t often cook with lamb mince.
I truly think lamb mince is one of the most underrated ingredients. Apart from Shepherd’s Pie, you don’t see many lamb mince recipes. However, it works brilliantly in Greek and Middle Eastern recipes like my Lamb Burgers with Tzatziki and Pesto. Here, the lamb mince is pan-fried with spices over a high heat to create the most deliciously crispy texture. Don’t be tempted to rush this step! Keep cooking until you have a deep golden-brown colour and slightly ‘gnarly’ appearance.
The rest of the recipe is super versatile. I have kept the giant couscous simple with garlic and herbs, but a squeeze of lemon and some dried apricots/raisins would be lovely. Then I topped it with tangy pickled onions, cooling cucumber and tomato salad, a dollop of fresh Greek yoghurt and a sprinkling of pomegranate seeds and crispy onions. So good.
Table of Contents
Why you will love this recipe:
- It is quick and easy. The perfect midweek meal that is on the table in under 30 minutes.
- It is versatile. You can swap the lamb mince for beef or pork. The giant couscous can also be switched for all sorts of grains.
- It is full of flavour and texture thanks to the crispy lamb, spicy harissa and fluffy, nutty giant couscous. Not to mention the tangy pickled onions, fresh herbs, cooling cucumber salad, creamy Greek yoghurt and crispy onions.
- It can easily be scaled up to cook for a crowd.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down
Lamb mince – opt for good-quality, free-range lamb mince. You need a decent fat percentage of around 20%.
Spices – the combination of turmeric, paprika and cumin brings an aromatic, smoky, spiced flavour to the lamb mince.
Harissa paste – I always have a jar of this North African spicy, smoky, garlicky chilli paste in my larder. It packs so much flavour into all sorts of lamb recipes.
Giant couscous – This has a fluffy, chewy texture that contrasts perfectly with the crispy lamb mince.
Fresh herbs – I have used a combination of mint, parsley and coriander as they all work beautifully with lamb mince.
Garlic – this adds a subtle garlicky flavour to the giant couscous salad. You can use garlic paste or a shake of garlic granules if you don’t have fresh.
Substitutions and Variations:
Mince: although this is one of my favourite lamb mince recipes, you can definitely swap for beef or pork mince. You want a decent fat percentage of around 20% for the best flavour and texture.
Dried fruit: I have kept the giant couscous simple with garlic and fresh herbs. You can also add some chopped dried apricots or plump and juicy raisins for a fruity twist.
Greek yoghurt: I sometimes use labneh which has a thicker, creamier texture and tangy, salty flavour. Or a spoonful of sour cream or crème fraîche would work well.
Fresh herbs: I use mint and parsley in the giant couscous and garnish with fresh coriander. You can mix and match the herbs or swap for finely chopped chives or spring onions.
Nuts: add extra crunch by garnishing with toasted chopped nuts just before serving. Pine nuts, cashews, almonds or hazelnuts all work well. Don’t skip on the toasting – it really brings out the delicious flavours.
Here’s how to make this Crispy Lamb Mince Bowl:
Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: Add the oil to a large non-stick frying pan and place over a medium-high heat. Once hot, crumble in the lamb mince and sprinkle in the spices. Season well then break up with the back of a wooden spoon to remove any clumps.
TWO: Continue to cook for 5-10 minutes, stirring as needed to stop it from sticking to the pan, or until deliciously golden and crispy.
THREE: Stir in the harissa and continue to cook for 1 minute.
FOUR: Boil the giant couscous according to packet instructions. Drain well and tip into a bowl. Whilst still hot, add the crushed garlic and olive oil. Season generously and stir well.
FIVE: Make the tomato and cucumber salad. Put the diced tomatoes and cucumber into a bowl. Mix well and season to taste.
SIX: To assemble, scoop the couscous into bowls. Top with the crispy lamb, followed by the tomato and cucumber salad and pickled red onion. Scatter over crispy onions, pomegranate seeds and fresh coriander.
Cooking Tips:
Crispy lamb: don’t be afraid to keep cooking the lamb mince. It needs to be cooked until crispy and caramelised for the very best texture in this recipe.
Balancing flavours: harissa is known to be spicy. If you feel the lamb mince is too fiery, drizzle with a little honey or pomegranate molasses for sweetness. You can also squeeze over some lemon juice for a bit of tang.
Giant couscous: for extra flavour, you could add ½ a chicken or vegetable stock cube to the water when boiling the giant couscous.
Frequently Asked Questions
Harissa is a delicious smoky, spicy chilli pepper paste from Tunisia. You will often find it in all sorts of North African and Middle Eastern recipes. I always just buy a jar and it can be used in SO many different ways… It is delicious as a marinade or stirred through soups. You will also see it added to sauces and tagines, swirled through yoghurt or hummus for a spicy dip, or spread on toast. My latest obsession is adding a generous dollop to shakshuka for a smoky, spicy brunch.
It is equally delicious with rice, regular couscous or bulgur wheat. Alternatively, pop it into a flatbread and serve it like a wrap with hummus and Greek yoghurt.
You can prepare the giant couscous in advance and keep it in the fridge for up to 3 days. The crispy lamb mince is best cooked fresh for best texture. The cucumber and tomato salad can be made a day ahead too, as well as the pickled onions. Keep in the fridge in airtight containers.
Leftovers can be kept in the fridge for up to 3 days in an airtight container. Ideally, keep the lamb mince separate to the other components as you want to eat the rest of it cold but the lamb mince is best hot.
Heat in the microwave for 2 minutes until piping hot. Otherwise, you can heat in a pan over medium-heat with a splash of oil in the pan until hot all the way through.
Other recipes you might enjoy:
Try these Lamb Meatballs with Buttery Rice and Tzatziki for another lamb recipe. Or my Harissa Cod with Cherry Tomatoes, my Harissa Yoghurt Chicken with Couscous, Baked Chicken Skewers or my Chicken Kofta are other great options.
Easy Lamb Recipes
Lamb Meatballs with Buttery Rice and Tzatziki
Easy Lamb Recipes
Air Fryer Lamb Chops
Easy Healthy Recipes
Baked Herby Falafel with Tzatziki
Made this recipe and loved it?
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Crispy Lamb Mince Bowl with Couscous and Salad
Ingredients
For the lamb:
- 1 tbsp olive oil
- 500 g lamb mince
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and freshly ground black pepper
- 1 tbsp harissa
For the giant couscous:
- 350 g giant couscous
- 1 cloves garlic, crushed
- 1 tbsp olive oil
- 20 g fresh mint, roughly chopped
- 20 g parsley, roughly chopped
For the quick pickled red onion:
- 1 red onion, sliced
- Juice of ½ lemon
For the tomato and cucumber salad:
- 350 g cherry tomatoes, diced
- ½ cucumber, peeled and diced
- Salt and freshly ground black pepper, to taste
To serve:
- 4 tbsp crispy onions
- 2 tbsp pomegranate seeds, optional
- Fresh coriander
- 4 tbsp full-fat Greek yoghurt
- Sumac, for sprinkling
- Olive oil, to drizzle
Instructions
- Add the oil to a large non-stick frying pan and place over a medium-high heat. Once hot, crumble in the lamb mince and sprinkle in the spices. Season well then break up with the back of a wooden spoon to remove any clumps. Leave to cook for about 5 minutes – you should hear it sizzling over the high heat.
- Give it a good stir – it should have turned from pink to grey, but we want it to go deep golden and crispy which can take a little while. Continue to cook for 5-10 minutes, stirring as needed to stop it from sticking to the pan, or until deliciously golden and crispy. Stir in the harissa and continue to cook for 1 minute.
- Meanwhile, make the giant couscous: boil the giant couscous according to packet instructions. Drain well and tip into a bowl. Whilst still hot, add the crushed garlic and olive oil. Season generously and stir well. Leave to cool a little before adding the chopped mint and parsley.
- Next, make the quick pickled red onion: pop the sliced onion into a small bowl. Add the lemon juice and a pinch of salt, to taste. Scrunch with your hands to separate the onion slices and coat in the salty lemon juice. Leave to stand for at least 5 minutes.
- Finally, make the tomato and cucumber salad: put the diced tomatoes and cucumber into a bowl. Mix well and season to taste.
- To assemble, scoop the couscous into bowls. Top with the crispy lamb, followed by the tomato and cucumber salad and pickled red onion. Scatter over crispy onions, pomegranate seeds and fresh coriander. Add a dollop of yoghurt to each bowl and sprinkle with sumac. Drizzle with olive oil and enjoy!
Flavour and texture explosion. This is a lovely meal and so easy to make.
Incredibly tasty and quick to make. Didn’t have all the ingredients but it still tasted amazing. Will definitely make this again