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- 100g greek yoghurt
- 2 tbsp harissa
- 8 lamb cutlets
- 100g couscous
- 1 heaped tsp vegetable stock paste
- 100g chickpeas
- zest and juice 1 lemon
- 1 red apple diced
- small pack pomegranate seeds
- small pack mint chopped
In a large bowl, mix the yoghurt and half the harissa with seasoning. Add the lamb and marinate while you make the couscous (or overnight).
In a bowl, add the stock paste and the rest of the harissa and slowly add boiled water while stirring until the paste is mixed in and the couscous is just covered with water. Cover with cling film for 5 minutes. Mix the couscous with the chickpeas, lemon zest and juice, apple, pomegranate seeds and 3/4 of the mint.
Cook the lamb in a frying pan with a little olive oil until cooked. Serve the lamb with the couscous and a scattering of mint.