• 4servings
  • 10minutes
  • 479calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, C

Ingredients Jump to Instructions ↓

  1. 250g couscous

  2. 400g can chickpeas , drained and rinsed

  3. zest 1 lemon

  4. 350ml hot chicken stock (from a cube is fine)

  5. 3 tsp harissa paste

  6. 4 lamb chops , approx

  7. 140g/5oz each 150g pot natural yogurt

  8. handful rocket

Instructions Jump to Ingredients ↑

  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. 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. 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.

  4. 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.


Send feedback