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 (KG) 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