Harissa lamb cutlets with pomegranate couscous

Method 1

Ingredients

100g 0% fat Greek yogurt

1 heaped tbsp harissa

4 lean lamb cutlets

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 apricots

chopped

small pack pomegranate

seeds

small pack mint

chopped

step 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).

step 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.

step 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.

Method 2

🍖 Ingredients (serves 2–3)

For the lamb:

6–8 lamb cutlets (lamb chops)

2 tbsp harissa paste

2 tbsp olive oil

2 cloves garlic, minced

1 tsp ground cumin

1 tsp ground coriander

Juice of ½ lemon

Salt and black pepper

For the pomegranate couscous:

1 cup couscous

1 cup hot chicken or vegetable stock

½ cup pomegranate seeds

¼ cup fresh mint, chopped

¼ cup fresh parsley, chopped

2 tbsp olive oil

Juice of ½ lemon

Salt and pepper

Optional extras:

Crumbled feta cheese

Toasted almonds or pistachios

Greek yogurt for serving

👩‍🍳 Instructions

1. Marinate the lamb

In a bowl, mix harissa, olive oil, garlic, cumin, coriander, lemon juice, salt, and pepper. Coat the lamb cutlets well and let them marinate for at least 20–30 minutes (longer if you have time).

2. Prepare the couscous

Place couscous in a bowl, pour over hot stock, cover, and let sit for 5 minutes. Fluff with a fork, then mix in olive oil, lemon juice, herbs, and seasoning. Gently fold in pomegranate seeds and any extras like nuts or feta.

3. Cook the lamb

Heat a grill pan or skillet over medium-high heat. Cook lamb cutlets for about 3–4 minutes per side (depending on thickness) until nicely charred on the outside and still juicy inside. Rest for a few minutes.

4. Serve

Plate the couscous, top with lamb cutlets, and add a spoon of yogurt if using. Finish with extra herbs or a drizzle of olive oil.

🌿 Tips & Variations

Adjust harissa to your heat preference

Swap couscous for quinoa or bulgur

Add roasted vegetables (like carrots or zucchini) to the couscous

A drizzle of honey over the lamb balances the spice nicely

Comments

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