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.


  • 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


per 100g Per Serving
Energy (kcal) 489
Sugar (g) 7.6
Fat (g) 23.3
Saturated Fat (g) 6.5
Salt (g) 0.4