Harissa lamb cutlets with pomegranate couscous

Ingredients

• 100g 0% fat Greek yogurt
• 1 heaped tbsp harissa
  
• 4 lean lamb cutlet, 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 apricot, 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.
  4. Source: bbcgoodfood.com