Harissa lamb cutlets with pomegranate couscous - Good Food Middle East
Jazz up a storecupboard grain with bright fruit and herbs and serve with lamb and a harissa yogurt dressing
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Ingredients
- 100g 0% fat Greek yogurt
- 1 heaped tbsp harissa
- 4 lean lamb cutlets, fat trimmed
- 100g couscous
- 125ml hot low-sodium vegetable stock
- 400g can chickpeas 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
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