Ingredients

The following ingredients have 2 Servings
  • 100g 0% fat Greek yogurt
  • 1 heaped tbsp harissa
  • 4 lean lamb cutlets , fat trimmed
  • 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

Instruction

  • 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).
  • 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.
  • 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.