Spicy lamb with warm couscous

Spicy lamb with warm couscous

A spicy lamb and couscous meal in just 15 minutes

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 10 mins

Method

  1. Heat grill to medium. Tip the couscous, chickpeas and lemon zest into a large bowl and pour over the hot stock. Cover with cling film and leave to stand for 10 mins, until all the stock has been absorbed.
  2. Smear 2 tsp harissa paste over the lamb chops, season to taste, then grill for 3-4 mins each side until crisp outside and medium rare in the middle. Cover, then rest for a few mins. Mix the remaining harissa into the yogurt, then season to taste.
  3. Fold the rocket through the warm couscous, breaking up any clumps with a fork. Serve with the chops and a drizzle of harrissa and yogurt dressing.
Try

Make it with chicken and/or rice

Use chicken breasts or mackerel instead of the lamb or use 400g cooked rice , drained and rinsed instead of couscous.

Per serving

479 kcalories, protein 31g, carbohydrate 45g, fat 21 g, saturated fat 9g, fibre 3g, salt 1 g

Recipe from Good Food magazine, September 2005.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 10 mins

Ingredients

  • 250g couscous
  • 400g can chickpeas , drained and rinsed
  • zest 1 lemon
  • 350ml hot chicken stock (from a cube is fine)
  • 3 tsp harissa paste
  • 4 lamb chops , approx 140g/5oz each
  • 150g pot natural yogurt
  • handful rocket
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Per serving

479 kcalories, protein 31g, carbohydrate 45g, fat 21 g, saturated fat 9g, fibre 3g, salt 1 g

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