Harissa lamb cutlets with pomegranate couscous
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
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 chickpea 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
Method
- STEP 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).
- STEP 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.
- STEP 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.
