Mediterranean Spiced Lamb with Tabouli Cous Cous and Yoghurt

Serves 4
Time 30 minutes


For the Couscous:

1 cup couscous

2 sticks celery, finely diced

1 Lebanese cucumber, finely diced

¼ cup dukkah

¼ cup parsley, chopped

¼ cup coriander, chopped

2 tbsp extra virgin olive oil

1 lemon, juiced

Salt and pepper


For the Lamb:

6 lamb chops

2 tbsp harissa paste

½ tsp fennel seeds

½ tsp cumin seeds

1 tbsp extra virgin olive oil

1 pinch salt


For the Dressing:

1 tbsp Greek yoghurt

½ garlic clove, finely grated

1 tsp lemon zest

Salt and pepper


To make the couscous, into a bowl add the couscous and 1 cup of boiling water and cover the bowl with glad wrap. Once the water has absorbed, use a fork to separate the couscous. Add the celery, cucumber, dukkah, parsley and coriander and mix to combine. Dress the couscous with a drizzle of olive oil, lemon juice, salt and pepper and toss again to combine. Set aside.

In a medium bowl combine harissa paste, fennel seeds, salt  and cumin seeds with the extra virgin olive oil.

To make the lamb, toss the lamb chops through the marinade. Leave to marinate for at least 15 minutes.

Heat a large oiled pan, add the marinated lamb and cook for two minutes on each side, or until cooked to your liking. Let rest for half the cooking time.

To make the garlic yoghurt dressing, combine all ingredients in a small bowl.

Meanwhile, for the yoghurt dressing, combine greek yoghurt, garlic, lemon zest and salt and pepper.

On to a large serving plate, add the couscous first then the lamb and top with yoghurt dressing.