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Harissa lamb cutlets with pomegranate couscous

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

  • Prep: 20 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 653
  • Carbohydrates 73
  • Saturated Fat 5
  • Sugar 22
  • Protein 5
  • Fat 16
  • Fibre 9
  • Salt 1.3

Nutrition per serving

  • Calories 653
  • Carbohydrates 73
  • Saturated Fat 5
  • Sugar 22
  • Protein 5
  • Fat 16
  • Fibre 9
  • Salt 1.3

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 chickpeas 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

Method

  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).

  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.

  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.

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