Harissa lamb cutlets with pomegranate couscous

2 of 5-a-day calcium fibre grains iron lamb chops lamb neck

N/A

Source

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

Method

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.