Name: Harissa lamb cutlets with pomegranate couscous
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: Moroccan
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

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Harissa lamb cutlets with pomegranate couscous

Harissa lamb cutlets with pomegranate couscous

Lucy Netherton

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Serves 2

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 4.6 out of 5.18 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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 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

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Nutrition: per serving

kcal653
fat16g
saturates5g
carbs73g
sugars22g
fibre9g
protein5g
salt1.3g

Method

step 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).
step 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.
step 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.

Recipe from Good Food magazine, December 2013

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A star rating of 4.6 out of 5.18 ratings

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