- 2 brinjals, roughly chopped
- 2 baby marrows, cut into rings
- 11⁄2 tbsp oil
- salt and pepper
- 1 yellow pepper, deseeded and chopped
- 1 orange pepper, deseeded and chopped 6 vine tomatoes, quartered
- 2 preserved lemons, diced
- 300g giant couscous
- 1 tsp to 11⁄2 tsp harissa paste
- fresh mint, finely chopped
- 100g feta
- 75ml plain yoghurt
- 500g lamb-neck fillet
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- pomegranate seeds, optional, to decorate
- Preheat oven to 200°C. Put brinjals and baby marrows into a large roasting tin and toss through 1 tbsp oil and seasoning. Roast for 10 minutes. Remove from oven and add remaining vegetables and preserved lemons to the tin. Return to oven and cook for a further 25 minutes.
- While the vegetables are cooking, bring a large pot of water to the boil and cook giant couscous (about 8 minutes). Drain and stir through 1⁄2 tsp to 1 tsp harissa paste, most of the mint and feta. In a small bowl, stir 1⁄2 tsp harissa into yoghurt and set aside.
- Meanwhile, cut the lamb into 2,5cm rounds and transfer to a large bowl. Sprinkle over the coriander, cumin and plenty of seasoning and rub into the lamb. Heat remaining oil in a large frying pan, and fry the lamb for 8 to 10 minutes until golden and cooked through but still soft.
- Transfer couscous to a large platter, top with vegetables and lamb, sprinkle over remaining mint, feta and pomegranate seeds, and serve with harissa yoghurt.
Each Serving About 1 670kJ, 18g fat (8g saturated), 33g carbohydrate (8g total sugars) 25g protein, 4g fibre.
to our Free Good Housekeeping Newsletter