- 100g 0% fat Greek yogurt
- 1 heaped tbsp harissa
This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…
- 4 lean lamb cutlet, fat trimmed
For the couscous
- 100g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 125ml hot low-sodium vegetable stock
- 400g can chickpea in water, drained
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp white wine vinegar
- 6 dried apricot, chopped
- small pack pomegranate seeds
Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
- small pack mint, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
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).
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.
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.