Put 175g couscous
100g dried ready-to-eat apricots, chopped,
2 tablespoons harissa paste
225ml boiling water
handful chopped fresh mint leaves
4 lamb rump steaks
150g natural yogurt
Put 175g couscous and 100g dried ready-to-eat apricots, chopped, in a large bowl. Stir 2 tablespoons harissa paste into 225ml boiling water, pour over the couscous and set aside for 5 minutes. Fluff up the grains with a fork, stir in a handful chopped fresh mint leaves and season. Meanwhile, season 4 lamb rump steaks and fry in a hot, dry pan for 2-3 minutes each side, for pink. Set aside for 5 minutes, then thickly slice. Stir some more chopped fresh mint leaves into 150g natural yogurt and season. Divide the couscous, lamb and mint yogurt between plates. Serve with lemon wedges, if you like.