Griddled harissa lamb with blueberries recipe Recipe

Name: Griddled harissa lamb with blueberries recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp harissa paste; 4 tbsp natural yoghurt; 8 lamb chops; 200 g (7.1oz) couscous; 250 ml (8.8fl oz) vegetable or chicken stock; 1 tbsp olive oil; 200 g (7.1oz) blueberries; 4 spring onions, finely sliced; 0.5 lemon, juice only; 50 g (1.8oz) flaked almonds, toasted; 1 handful fresh mint, finely chopped

Servings: persons

2 tbsp harissa paste
4 tbsp natural yoghurt
8 lamb chops
200 g (7.1oz) couscous
250 ml (8.8fl oz) vegetable or chicken stock
1 tbsp olive oil
200 g (7.1oz) blueberries
4 spring onions, finely sliced
0.5 lemon, juice only
50 g (1.8oz) flaked almonds, toasted
1 handful fresh mint, finely chopped

1
Mix together the harissa and yoghurt, coat the lamb chops and leave to marinate for at least an hour, or overnight if time allows.
2
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.
3
Add the blueberries, spring onions, lemon juice and most of the toasted almonds and mint.
4
Season to taste.
5
Griddle the marinated lamb chops for approximately 4-5 minutes each side until just cooked through.
6
Serve on a bed of the warm couscous with the remaining toasted almonds and mint sprinkled over.
7
Serve with a green salad.

869

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tbsp harissa paste, 4 tbsp natural yoghurt, 8 lamb chops, 200 g (7.1oz) couscous, and more.

Yes, Griddled harissa lamb with blueberries recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Griddled harissa lamb with blueberries recipe

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