Spicy lamb with warm couscous

• couscous↗250g g
• can chickpeas↗400g g

  drained and rinsed

• zest 1 lemon
• hot chicken stock↗350ml ml

  (from a cube is fine)

• harissa↗ tsp

  paste

• lamb chops↗4

  approx 140g/5oz each

• natural yogurt150g g
• handful rocket↗

Step-by-step instructions

1. 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.

2. 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.

3. 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.