Name: Harissa lamb cutlets with pomegranate couscous
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: Moroccan
Ingredients: 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

Harissa lamb cutlets with pomegranate couscous

100g 0% fat Greek yogurt
1 heaped tbsp harissa
4 lean lamb cutlets
fat trimmed

For the couscous

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

Method

step 1
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).
step 2
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.
step 3
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.