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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Taste team comment

'Adding chickpeas and rocket to the couscous gave it lots of flavour and texture, you could eat it on its own. The dressing was so simple and popular, we wished we'd made more.'

Latest comments and suggestions

  • 15 January 2008

    Vixter rated and commented on this recipe

    4 stars

    Would make again - used double quantity of harissa paste.

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  • Binder photo jax

    08 February 2009

    jax rated and commented on this recipe

    5 stars

    Has become a real favourite in our house - I use extra harissa though as it's lovely!

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  • 06 April 2009

    Tony rated and commented on this recipe

    5 stars

    Will be making again.

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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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