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Harissa lamb cutlets with pomegranate couscous

Harissa lamb cutlets with pomegranate couscous

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A star rating of 4.5 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
NutrientUnit
kcal653
fat16g
saturates5g
carbs73g
sugars22g
fibre9g
protein5g
salt1.3g
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Ingredients

For the couscous

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.

Goes well with

Recipe from Good Food magazine, December 2013

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A star rating of 4.5 out of 5.13 ratings
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