Perfect for a mid-week supper or a special occasion this easy and quick to make supper is both tasty and healthy, the spiciness of the harissa complementing the sweet and juicy blueberries.

Mix together the harissa and yoghurt, coat the lamb chops and leave to marinate for at least an hour, or overnight if time allows.
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.
Add the blueberries, spring onions, lemon juice and most of the toasted almonds and mint. Season to taste.
Griddle the marinated lamb chops for approximately 4-5 minutes each side until just cooked through.
Serve on a bed of the warm couscous with the remaining toasted almonds and mint sprinkled over. Serve with a green salad.

Cook’s tip: The Lamb can be replaced with either salmon or griddled halloumi cheese for a non meat or vegetarian version.

Serves: 4
Prep time: 20 min
Cook time: 30 min

Ingredients

2 tbsp harissa paste
4 tbsp natural yoghurt
8 lamb chops
200g couscous
250ml vegetable or chicken stock
1 tbsp olive oil
200g BerryWorld blueberries
4 spring onions, finely sliced
Juice of ½ lemons
50g flaked almonds, toasted
28g packed or handful of fresh mint, finely chopped
A bag of green salad

Nutrition

	per 100g	Per Serving
Energy (KJ)	644	2324
Energy (kcal)	154	556
Fat (g)	5.4	19.3
Saturated Fat (g)	1.2	4.4
Carbohydrates (g)	15.2	54.9
Fibre (g)	2.0	7.1
Sugar (g)	2.4	8.8
Protein (g)	10.9	39.2
Salt (g)	0.5	1.8

Harissa Lamb & Blueberry Burst Couscous

Ingredients

Nutrition