40 minutes (plus marinating time)
4 lamb chops
4 tbsps of harissa paste
1/2 cup of couscous
1 cup of boiling water
Zest and juice of half a lemon
3 tbsps of extra virgin olive oil
1/2 cup of pomegranate seeds
Small handful of coriander leaves, chopped
Small handful or parsley leaves, chopped
1/2 a butternut squash, chopped into half moons
Start by marinading the meat - mix the harissa paste in a bowl and add the lamb chops. Massage into the meat well and leave for an hour.
Preheat the oven to 180 degrees. Spread the butternut squash pieces onto a roasting tray, drizzle with olive oil and a little salt and roast for 40 minutes.
In a bowl, add the couscous and cover with the boiling water. Leave to soak for 3 minutes then fluff up with a fork. Add the lemon juice and zest, olive oil, pomegranate seeds, coriander and parsley and a pinch of salt. Mix well. Taste and season with more salt if needed.
When ready to cook the lamb, turn your grill to the highest setting. Place the lamb on to a roasting tray, drizzle with a little olive oil and grill for 4 minutes on each side. Leave to rest for 3 minutes then serve with the couscous and squash.