Moroccan roasted vegetable soup
Roasted roots are perfect for making soup- we used parsnips, butternut squash and carrots, flavoured with ras el hanout spice mix
Harissa lamb cutlets with pomegranate couscous
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g 0% fat Greek yogurt
- 1 heaped tbsp harissa
- 4 lean lamb cutletsfat trimmed
For the couscous
- 100g couscous
- 125ml hot low-sodium vegetable stock
- 400g can chickpeain water, drained
- zest and juice 1 lemon
- 1 tbsp white wine vinegar
- 6 dried apricotschopped
- small pack pomegranateseeds
- small pack mintchopped
Nutrition: per serving
- kcal653
- fat16g
- saturates5g
- carbs73g
- sugars22g
- fibre9g
- protein5g
- salt1.3g
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.
