Its got to be the best summer dish ever, fantastic in winter also.
you will need for 4 hungry people
8 lamb chops
300g of couscous
8 chopped dried apricots
A 400g can chickpeas
The zest 1 and juice of one large lemon
500 ml of hot vegtable stock
3 tsp of harissa paste
200g of natural yogurt
Some fresh Mint and the seeds of a pomegranate.
heres what to do…….
MIx up the Harrissa and yogurt in a ziplock bag and throw in the lamb chops, squeeze them around and leave to 2-24 hours
pour the hot stock over the couscous and cover with cling film for 5 minutes
get the marinated chops under the grill or on the BBQ and give the 3-4 minutes on each side
add the chick peas, apricots, pomegranate, lemon zest and juice, plus half the mint to the cous cous and give it another five minutes
arrange the chops and couscous on a plate, do the cheffy bit with the remaining mint and enjoy with a glass of cold dry white wine.
dead F’ing easy