SUMMER SUPPER

HARISSA-MARINATED LAMB WITH COUSCOUS

serves 4

2tbsp harissa paste 4tbsp natural yoghurt 8 lamb chops 200g couscous 250ml hot vegetable or chicken stock 1tbsp olive oil 200g blueberries 4 spring onions, finely sliced Juice 1/2 lemon 50g flaked almonds, toasted Handful fresh mint, finely chopped

STEP 1 Mix together the harissa and yoghurt, coat the lamb chops, then leave to marinate in the fridge for at least 1 hr. STEP 2 Place the couscous in a large bowl. Add the stock and oil, stir, then cover with cling film. Leave to stand for 5 mins, then fluff up with a fork. STEP 3 Add the blueberries, spring onions, lemon juice and most of the toasted almonds and mint. Season to taste. STEP 4 Griddle the lamb chops for 4-5 mins on each side until just cooked through. STEP 5 Serve on top of the couscous with the remaining almonds and mint sprinkled over, and a green salad, if you like.