Harissa Lamb with Couscous Salad

Lamb cutlets

• 3 tbsp Harissa marinade, like Christine Manfield's
• 300g thick greek yoghurt
• 2 tbsp fresh rosemary
• 3 tbsp chopped mint & extra to garnish
• 12 tender lamb cutlets

Couscous salad

• 450g spring vegetables, like broad beans, asparagus or peas
• 200g couscous, like "Spice and all things nice Couscous"
• 6 spring onions, finely sliced
• 1 green chilli, seeded and finely chopped
• 3 tbsp chopped parsley
• 2 tbsp chopped chilli
• 4 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• grated zest of 1 lemon

1. Combine harissa and yoghurt, set half aside. Add rosemary to the remaining yoghurt mixture, place in a bowl and toss lamb in mixture to coat. Set aside for 1 hour to marinate.
2. Heat a BBQ or char grill, scrape most of the marinade from the lamb and place on the grill. Cook for 2 minutes each side or until cooked to your liking.
3. Stir the chopped mint into the reserved harissa and yoghurt. Rest the meat in a warm spot for 3 minutes before serving with the couscous salad and reserved yoghurt and harissa mixture.
4. For the salad, place the couscous in a bowl, pour over 200ml boiling water, cover with a tea towel and set aside for 5 minutes.
5. Blanch the spring vegetables in boiling salted water for 4-5 minutes then drain. If using broad beans, remove the outer skin.
6. Fluff the couscous with a fork and add spring vegetables, onions, chilli, herbs and lemon zest. Add lemon juice to the oil, season with salt and pepper, lightly whisk then add to the couscous.
7. Toss to combine and serve with the lamb cutlets.