Name: Spicy lamb with warm couscous
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Moroccan
Ingredients: 250g couscous; 400g can chickpeas drained and rinsed; zest 1 lemon; 350ml hot chicken stock (from a cube is fine); 3 tsp harissa paste; 4 lamb chops approx 140g/5oz each; 150g pot natural yogurt; handful rocket

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Spicy lamb with warm couscous

Spicy lamb with warm couscous

Merrilees Parker

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.5 out of 5.9 ratingsRate

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A spicy lamb and couscous meal in just 15 minutes

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Ingredients

Nutrition

Units:

MetricUS

250g couscous
400g can chickpeas

drained and rinsed
zest 1 lemon
350ml hot chicken stock

(from a cube is fine)
3 tsp harissa

paste
4 lamb chops

approx 140g/5oz each
150g pot natural yogurt
handful rocket

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Nutrition: per serving

kcal479
fat21g
saturates9g
carbs45g
sugars0g
fibre3g
protein31g
salt1g

low

Method

step 1

Heat grill to medium. Tip the couscous, chickpeas and lemon zest into a large bowl and pour over the hot stock. Cover with cling film and leave to stand for 10 mins, until all the stock has been absorbed.
step 2

Smear 2 tsp harissa paste over the lamb chops, season to taste, then grill for 3-4 mins each side until crisp outside and medium rare in the middle. Cover, then rest for a few mins. Mix the remaining harissa into the yogurt, then season to taste.
step 3

Fold the rocket through the warm couscous, breaking up any clumps with a fork. Serve with the chops and a drizzle of harrissa and yogurt dressing.

RECIPE TIPS

MAKE IT WITH CHICKEN AND/OR RICE

Use chicken breasts or mackerel instead of the lamb or use 400g cooked rice , drained and rinsed instead of couscous.

Recipe from Good Food magazine, September 2005

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A star rating of 4.5 out of 5.9 ratings

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