Name: Harissa lamb cutlets with pomegranate couscous
Prep time: 20 min
Cook time: 20 min
Yield: 2
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 -

Ingredients for - Harissa lamb cutlets with pomegranate couscous

1. 100g 0% fat Greek yogurt

2. 1 heaped tbsp harissa

3. 4 lean lamb cutlets , fat trimmed

4. 100g couscous

5. 125ml hot low-sodium vegetable stock

6. 400g can chickpea in water, drained

7. zest and juice 1 lemon

8. 1 tbsp white wine vinegar

9. 6 dried apricots , chopped

10. small pack pomegranate seeds

11. small pack mint , chopped

How to cook deliciously - Harissa lamb cutlets with pomegranate couscous

1 . Stage

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 . Stage

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 . Stage

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.