- 250g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 400g can chickpeas, drained and rinsed
- zest 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 350ml hot chicken stock (from a cube is fine)
- 3 tsp harissa paste
This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…
- 4 lamb chops, approx 140g/5oz each
- 150g pot natural yogurt
- handful rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
Heat grill to medium. Tip the couscous, chickpeas and lemon zest into a large bowl and pour over the hot stock. Cover with cling film and leave to stand for 10 mins, until all the stock has been absorbed.
Smear 2 tsp harissa paste over the lamb chops, season to taste, then grill for 3-4 mins each side until crisp outside and medium rare in the middle. Cover, then rest for a few mins. Mix the remaining harissa into the yogurt, then season to taste.
Fold the rocket through the warm couscous, breaking up any clumps with a fork. Serve with the chops and a drizzle of harrissa and yogurt dressing.
Make it with chicken and/or riceUse chicken breasts or mackerel instead of the lamb or use 400g cooked rice , drained and rinsed instead of couscous.