Lamb steaks with fruity spiced couscous

Method

1. Put the couscous and apricots into a large bowl. Stir the 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 two thirds of the mint leaves and season well.
2. Meanwhile, season the lamb steaks and fry in a hot, dry pan for 2-3 minutes each side, for pink, longer if you prefer them more well-cooked. Set aside for 5 minutes, then thickly slice.
3. Stir the remaining mint leaves into the natural yogurt and season.
4. Divide the couscous, lamb and mint yogurt between plates. Serve with lemon wedges, if you like.