Lamb with Apricot and Zucchini Couscous

Serves 4, Prep 15 mins, Cook 8 mins

8 x 100g lamb leg steaks 1 tblsp olive oil 3 tsps harissa seasoning Natural yoghurt and lemon

wedges, to serve Fresh mint leaves, to garnish APRICOT AND ZUCCHINI COUSCOUS 1 tblsp olive oil 1 small onion, thinly sliced 1 small zucchini, finely chopped 1 cup chicken stock 1½ cups couscous ¼ cup thinly sliced dried apricots ¼ cup thinly sliced fresh mint

1 Toss lamb with oil and 2 tsps of the seasoning in a bowl. 2 Heat an oiled, large, non-stick frying pan over a medium to high heat. Add lamb in two batches. Cook for about 2 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 5 minutes. 3 To make couscous. Heat oil in a large saucepan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add zucchini and remaining seasoning. Cook, stirring for 1 minute. Add stock and ½ a cup of water. Bring to boil. Stir in couscous and apricots. Remove from heat. Stand, covered for 5 minutes. Stir in mint. 4 Serve lamb with couscous, yoghurt and lemon. Garnish with mint.