Harissa lamb cutlets with pomegranate couscous

Harissa lamb cutlets with pomegranate couscous

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(2 ratings)

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Cooking time

Prep: 20 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

Jazz up a storecupboard grain with bright fruit and herbs and serve with lamb and a harissa yogurt dressing

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
653
protein
5g
carbs
73g
fat
16g
saturates
5g
fibre
9g
sugar
22g
salt
1.3g

Ingredients

  • 100g 0% fat Greek yogurt
  • 1 heaped tbsp harissa
  • 4 lean lamb cutlets, fat trimmed

For the couscous

  • 100g couscous
  • 125ml hot low-sodium vegetable stock
  • 400g can chickpeas in water, drained
  • zest and juice 1 lemon
  • 1 tbsp white wine vinegar
  • 6 dried apricots, chopped
  • small pack pomegranate seeds
  • small pack mint, chopped

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Method

  1. Heat the grill. In a large bowl, mix the yogurt and half the harissa with seasoning. Remove 2 tbsp, set aside, then add the lamb to the remainder and marinate while you make the couscous (or overnight).
  2. In a bowl, cover the couscous with the hot stock and add the rest of the harissa. Cover with cling film and leave for 5 mins, then stir in the chickpeas, lemon zest and juice, vinegar, apricots, pomegranate seeds and half the mint.
  3. Transfer the lamb to a baking tray and grill for 2-3 mins each side (pour any cooking juices into the couscous and stir). Serve the lamb with the couscous, reserved yogurt and a scattering of mint.

Recipe from Good Food magazine, December 2013

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Comments

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sjyay's picture
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This is really tasty and easy , I cooked it for my other halves birthday and we both really enjoyed it . Cows cous was very good, lamb took longer under grill bout 6mins each side under medium grill and it was still pink and juicey

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