Ingredients​

• 8 French-trimmed lamb cutlets
• 1 tsp ground cumin
• 2 tbsp extra virgin olive oil
• 1 red onion, halved, thinly sliced
• 1 red capsicum, deseeded, thinly sliced
• 1 yellow capsicum, deseeded, thinly sliced
• 1 lemon, rind finely grated, halved
• 150g (3/4 cup) couscous
• 185ml (3/4 cup) boiling water
• 1 bunch fresh coriander, top leaves torn off
• 400g can chickpeas, rinsed, drained
• 90g (1/3 cup) Greek-style yoghurt
• 2 tsp harissa paste

Method​

• Step 1
  Sprinkle lamb with cumin. Season. Heat 11 ⁄2 tbs oil in a large non-stick frying pan over high heat. Add onion and capsicum. Season. Cook, stirring occasionally, for 5 minutes. Push capsicum mixture to the side. Add lamb. Cook, turning lamb and moving capsicum mixture, for 5 minutes or until lamb is cooked to your liking and capsicum mixture has softened. Remove from heat. Squeeze over 1 lemon half.
• Step 2
  Meanwhile, place couscous and lemon rind in a heatproof bowl. Add boiling water and remaining oil. Cover with a plate. Set aside for 5 minutes or until liquid is absorbed. Use a fork to separate grains. Add coriander, reserving a few sprigs, and chickpeas. Squeeze over remaining lemon half. Season. Stir to combine.
• Step 3
  Place yoghurt in a serving bowl. Swirl through harissa. Serve with lamb, capsicum mixture and couscous, topped with reserved coriander.