Braised lamb shanks
Lamb shanks are good value, and as each one is a portion, serving is a cinch. You can braise the shanks up to two days ahead
Spicy couscous salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 2
Skip to ingredients
- 100g couscous
- 220g can chickpearinsed and drained
- 100ml hot chicken stock
- zest and juice 1 lemon
- 1 roasted red pepperchopped
- 25g flaked toasted almonds
- handful mintleaves, chopped
- 2 tbsp natural Greek yogurt
- 1 tsp harissa
Nutrition: per serving
- kcal317
- fat12g
- saturates1g
- carbs41g
- sugars4g
- fibre5g
- protein14g
- salt1.14glow
Method
step 1
Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.
