Spicy lamb with warm couscous
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 250g couscous
- 400g can chickpeas, drained and rinsed
- zest 1 lemon
- 350ml hot chicken stock (from a cube is fine)
- 3 tsp harissa paste
- 4 lamb chops, approx 140g/5oz each
- 150g pot natural yogurt
- handful rocket
Method
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
