Harissa Lamb Cutlets With Pomegranate Couscous

Jazz up a storecupboard grain with bright fruit and herbs and serve with lamb and a harissa yogurt dressing

• Cooking Time Prep 20 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  653

• Protein

  5g

• Carbs

  73g

• Fat

  16g

• Saturates

  5g

• Fibre

  9g

• Sugar

  22g

• Salt

  1.3g

Ingredients

• 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 chickpeas 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

Directions

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).
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.
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.

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