Harissa lamb cutlets with pomegranate couscous

Harissa lamb cutlets with pomegranate couscous

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(2 ratings)

Prep: 20 mins Cook: 10 mins


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: per serving

  • kcal653
  • fat16g
  • saturates5g
  • carbs73g
  • sugars22g
  • fibre9g
  • protein5g
  • salt1.3g
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  • 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.…


  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.

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Comments (1)

sjyay's picture

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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