HARISSA LAMB CHOPS WITH MINTED COUSCOUS

SERVES 4 PREP 15 MINS COOK 25 MINS PER SERVE 4100kj COST $$$$$

2 tbsp harissa spice mix

12 forequarter lamb chops

1 tbsp vegetable or olive oil

1 onion, finely chopped

½ cup white wine 400g can chopped tomatoes

400g can chickpeas, drained, rinsed

2 tsp brown sugar 100g fetta, crumbled MINTED COUSCOUS 1 cup couscous

¼ cup olive oil

1 ¼ cups boiling water

1 tbsp lemon juice ½ cup mint, chopped, plus extra leaves, to serve 1 Rub spice mix over chops. In a large heavy-based saucepan, heat oil on medium. Cook chops, in batches, 2 mins each side until browned. Transfer to a heatproof plate.

2 Saute onion 3 mins. Add wine. Bring to boil. Add tomatoes, chickpeas and sugar and bring to boil. Reduce heat to low and return lamb to pan. Cook, covered, 10 mins until lamb is tender.

3 MINTED COUSCOUS Place couscous and 1 tbsp oil in a large bowl. Pour boiling water over. Cover and set aside 5 mins until water is absorbed. Fluff up with a fork. Add remaining oil, juice and mint. Season.

4 Serve lamb with couscous, sprinkled with fetta and extra mint leaves.