Griddled harissa lamb with blueberries recipe

• 2 tbsp harissa paste
• 4 tbsp natural yoghurt
• 8 lamb chops
• 200 g (7.1oz) couscous
• 250 ml (8.8fl oz) vegetable or chicken stock
• 1 tbsp olive oil
• 200 g (7.1oz) blueberries
• 4 spring onions, finely sliced
• 0.5 lemon, juice only
• 50 g (1.8oz) flaked almonds, toasted
• 1 handful fresh mint, finely chopped

1. Mix together the harissa and yoghurt, coat the lamb chops and leave to marinate for at least an hour, or overnight if time allows.
2. Place the couscous into a large pan, add the hot stock and olive oil, stir and cover with cling film, leave for 5 minutes then fluff up with a fork.
3. Add the blueberries, spring onions, lemon juice and most of the toasted almonds and mint.
4. Season to taste.
5. Griddle the marinated lamb chops for approximately 4-5 minutes each side until just cooked through.
6. Serve on a bed of the warm couscous with the remaining toasted almonds and mint sprinkled over.
7. Serve with a green salad.

paste, natural yoghurt, chops, couscous, vegetable, olive oil, blueberries, spring onions, almonds, handful fresh mint

Taken from www.lovefood.com/guide/recipes/47602/griddled-harissa-lamb-with-blueberries-recipe (may not work)