Spicy lamb with warm couscous

Merrilees Parker4Source

10-30 minutes 4 servings 600 kcal or less bbc good food chickpea chickpeas couscous harissa lamb lamb chop lamb chops mains meat mother mothers natural yogurt quick

Ingredients

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

Method

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.