SPICY LAMB WITH COUSCOUS
Steps:
- - Heat grill to medium. Tip the couscous, chickpeas and lemon zest into a large bowl and pour over the hot stock. Cover with clling film and leave to stand for 10 mins, until the stock has been absorbed. - Smear 2 tsp harissa oaste over the lamb chops, season to taste, then grill 3-4 mins each side until crisp outside and medium rare in the middle. Cover than rest for a few minutes. Mix the remaining harissa paste into the yoghust and season to taste. - Fold the rocket through the warm couscous, breaking up any clumps with a fork. - Serve with chops and drizzle with the harissa and yoghurt dressing.
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