Lamb Chops with Fruity Couscous and Mint

A good tip when using couscous is to push it to the sides after adding the liquid. It stops the grains that usually stick to the bottom of the bowl from becoming soggy


Place the lamb in a bowl. Sprinkle over the paprika, half the onion, 1 tbsp vinegar and 1/2 tbsp oil. Season, then set aside.

To make the couscous, boil the kettle and tip the couscous into a heatproof bowl.

Stir in the pine nuts, dates, lemon zest and half the juice. Pour over 140ml just-boiled water, push the couscous to the sides of the bowl, cover, then leave to stand for ten minutes.

Heat grill to high. Lift the lamb out of its marinade, grill for two to three minutes on each side, then rest, wrapped in foil, for ten minutes.

Stir half the chopped herbs and some seasoning into the couscous, then add the remaining lemon juice to taste.

Mix together the remaining herbs, red onion, vinegar, oil and seasoning to make a herby vinaigrette. Serve the lamb and couscous with the vinaigrette.

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