Harissa Lamb Cutlets with Pomegranate Couscous Recipe
Introduction
Harissa lamb cutlets paired with vibrant pomegranate couscous make for a deliciously spiced and fresh meal. This easy recipe balances smoky heat with citrusy brightness and sweet apricots, perfect for a weeknight dinner or special occasion.
Ingredients
- 100g 0% fat Greek yogurt
- 1 heaped tbsp harissa
- 4 lean lamb cutlets, fat trimmed
- 100g couscous
- 125ml hot low-sodium vegetable stock
- 400g can chickpeas in water, drained
- Zest and juice of 1 lemon
- 1 tbsp white wine vinegar
- 6 dried apricots, chopped
- Small pack pomegranate seeds
- Small pack mint, chopped
Instructions
- Step 1: Heat the grill. In a large bowl, mix the Greek yogurt with half the harissa and season with salt and pepper. Remove 2 tablespoons of this mixture and set aside for serving.
- Step 2: Add the lamb cutlets to the remaining yogurt and harissa mixture, coating them well. Marinate while you prepare the couscous, or ideally overnight for more flavor.
- Step 3: Place the couscous in a bowl and pour over the hot vegetable stock. Stir in the rest of the harissa, then cover the bowl with cling film and let it sit for 5 minutes to absorb the stock.
- Step 4: Once the couscous has absorbed the liquid, fluff it with a fork. Stir in the drained chickpeas, lemon zest and juice, white wine vinegar, chopped apricots, pomegranate seeds, and half of the chopped mint.
- Step 5: Transfer the lamb cutlets to a baking tray and grill for 2–3 minutes on each side or until cooked to your liking. Pour any juices released during grilling into the couscous and stir to combine.
- Step 6: Serve the grilled lamb cutlets alongside the pomegranate couscous, dollop with the reserved harissa yogurt, and sprinkle over the remaining mint for freshness.
Tips & Variations
- For extra flavor, marinate the lamb overnight in the yogurt and harissa mixture.
- Use quinoa or bulgur instead of couscous for a different texture and added nutrition.
- Adjust the amount of harissa to suit your heat preference, starting with less if you prefer milder dishes.
- Swap dried apricots for raisins or dates for a different sweetness.
Storage
Store any leftover couscous and lamb separately in airtight containers in the refrigerator for up to 2 days. Reheat the lamb under a grill or in a pan to retain its texture, and warm the couscous gently in the microwave or on the stove.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of lamb?
Yes, lamb leg steaks or shoulder chops work well too. Just adjust cooking times accordingly to ensure they are cooked through but still tender.
Is this recipe suitable for meal prep?
Absolutely. The couscous and marinated lamb keep well in the fridge, making it a great option for cooking ahead and enjoying throughout the week.
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Harissa Lamb Cutlets with Pomegranate Couscous Recipe
- Total Time: 25 minutes (excluding marinating time)
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This vibrant and flavorful recipe features lean lamb cutlets marinated in spicy harissa and Greek yogurt, grilled to perfection, and served alongside a refreshing pomegranate couscous packed with chickpeas, apricots, and fresh herbs. A perfect balance of spicy, sweet, and tangy flavors, making it a delightful and healthy meal option.
Ingredients
Marinade and Lamb
- 100g 0% fat Greek yogurt
- 1 heaped tbsp harissa
- 4 lean lamb cutlets, fat trimmed
Couscous Salad
- 100g couscous
- 125ml hot low-sodium vegetable stock
- 400g can chickpeas in water, drained
- Zest and juice of 1 lemon
- 1 tbsp white wine vinegar
- 6 dried apricots, chopped
- Small pack pomegranate seeds
- Small pack mint, chopped
Instructions
- Prepare the marinade: In a large bowl, combine the Greek yogurt with half the harissa and season with salt and pepper to taste. This will create a flavorful, spicy yogurt mixture to coat the lamb.
- Marinate the lamb: Remove 2 tablespoons of the yogurt mixture and set aside for serving later. Add the lamb cutlets to the remaining marinade, ensuring each piece is well coated. Let the lamb marinate while preparing the couscous, or ideally overnight in the fridge for deeper flavor.
- Prepare the couscous: Place the couscous in a bowl and pour over the hot low-sodium vegetable stock. Stir in the remaining harissa. Cover the bowl tightly with cling film and let it sit for 5 minutes to absorb the liquid fully.
- Mix the couscous salad: After the couscous has absorbed the stock, fluff it with a fork and stir in the drained chickpeas, chopped apricots, lemon zest and juice, white wine vinegar, pomegranate seeds, and half of the chopped mint. Mix well to combine all the vibrant flavors.
- Grill the lamb: Preheat the grill to a high temperature. Place the marinated lamb cutlets on a baking tray and grill for 2-3 minutes on each side until cooked to your liking. During grilling, any juices released should be poured into the couscous and stirred in to enhance its flavor.
- Serve: Plate the grilled lamb cutlets alongside a generous serving of the pomegranate couscous. Drizzle with the reserved harissa yogurt and sprinkle the remaining fresh mint over the top for a fresh, aromatic finish.
Notes
- For best flavor, marinate the lamb overnight in the refrigerator.
- You can substitute lamb with chicken cutlets if preferred.
- This dish pairs well with a crisp green salad or steamed vegetables.
- Adjust the amount of harissa according to your spice tolerance.
- Using low-sodium vegetable stock helps control the salt content in this dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Keywords: harissa lamb, lamb cutlets, grilled lamb, pomegranate couscous, healthy lamb recipes, Mediterranean lamb, chickpea couscous, spicy lamb marinade
