HARISSA LAMB CUTLETS WITH POMEGRANATE COUSCOUS

Harissa lamb cutlets with pomegranate couscous image

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

Provided by Lucy Netherton

Time 30m

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 653 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 22 grams sugar, Fiber 9 grams fiber, Protein 5 grams protein, Sodium 1.3 milligram of sodium