Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.