Harissa lamb cutlets with pomegranate couscous

• 0% fat Greek yogurt↗100g g
• harissa
• lean lamb cutlets↗4

  fat trimmed

• couscous↗100g g
• hot low-sodium vegetable stock↗125ml ml
• can chickpea↗400g g

  in water, drained

• zest and juice 1 lemon
• white wine vinegar↗1 tbsp
• dried apricots↗6

  chopped

• small pack pomegranate↗

  seeds

• small pack mint↗

  chopped

Step-by-step instructions

1. 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. 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. 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.