Harissa Lamb, Merguez and Couscous

Harissa Lamb, Merguez and Couscous (Serves 4)

Ingredients:

4 Lamb Chump or Loin Chops

4 Table spoons of Harissa Paste

1 Teaspoon of Cumin

4 Merguez Sausages

Some Good Olive Oil

100g of Dried Couscous

300ml of Boiling Water

Half a Cucumber, Peeled and Cut Into Chunks

Handful of Chopped, Fresh Coriander

1 White or Red Chicory (also called "endives") Cut Into Chunks

Cherry Tomatoes Halved

A Handfull of Black Olives

30g of Pui Lentils

4 Sundried Tomatoes sliced

Juice from a quarter of a lemon

3 to 4 Tablespoons of Greek Yogurt

The Cooking:

A couple of hours before cooking, make a marinade using the Harissa, cumin and 2 tablespoons of olive oil. Prod your lamb chops all over with a pointed knife and liberally coat with the combined paste, covering on both sides and put to one side in a covered dish.

Make your salad by combining the cucumber, coriander, chicory, cherry tomatoes, sun dried tomatoes, lentils and olives in a bowl. Drizzle with olive oil and lemon juice, then cover with yogurt and stir well until all is covered.

Fry your marinated lamb chops in a tea spoon of olive oil for approximately 8 minutes each side on a medium heat to leave it nicely pink in the middle, or 10 minutes each side if you prefer it more cooked. You can cook the merguez along side the lamb, and frying for 5 minutes each side until browned and cooked through. Alternatively you can bake both in an oven at 190 degrees. The lamb for 30 minutes, the merguez for 20. Turning regularly so they cook on both sides.

Prepare your bed of couscous by boiling 300ml of water and pouring over 100g of couscous in a pot and cooking on a high heat until the moisture has all been absorbed (about 7-8 minutes). Then serve up. Nice and spicy without being hot. Serve with a dollop of yogurt and a dollop of sweet chili jam if you have it, This would also be great for a summer barbecue.