Hayden Quinn's Persian lamb with pomegranate, pistachio and orange couscous - 9Kitchen

Ingredients

• 4x250g lamb backstraps, trimmed
• 1 pomegranate
• 250ml chicken or vegetable stock
• 200g couscous
• 2 tablespoons olive oil
• 2 cups watercress, firmly packed
• 75g roasted pistachios, coarsely chopped
• 115g fresh dates, halved, pitted and thinly sliced
• zest of 1 orange
• sea salt and freshly ground
• black pepper
• chargrilled flatbread and yoghurt, to serve (optional)
• 2 garlic cloves, bruised
• 1cm piece ginger, finely grated
• 1 tablespoon unsprayed dried rose petals, coarsely chopped (optional)
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 80ml extra virgin olive oil