HARISSA LAMB CHOPS AND COUSCOUS
400 g Lamb rib chops 2T Harissa spice Salt and black pepper to taste
1/2 cup plain yoghurt Olive oil
1/2 cup basil pesto
1 cup couscous
1 cube chicken stock black pepper Handful coriander, finely chopped
1 cup dried cherries 1 Season the chops with salt and black pepper. In a large bowl, add Harissa spice, yoghurt and 4 spoons of olive oil. Add the lamb and marinate for 30 minutes. 2 Meanwhile, pour couscous in a heatproof dish, crumble the stock cube, add black pepper into the bowl and mix using the fork to blend. Pour boiling water just to cover the grains and leave until grains have doubled in volume. Stir using a fork, to separate the couscous. 3 Combine coriander and dried cherries. Set aside. Heat the pan, add a little olive oil and grill lambs for about 15 min on each side. Remove and keep warm. Pour pesto and more olive oil, stir to heat through. Remove and keep aside. Serve the lamb with couscous and basil pesto drizzle.