A random pomegranate in the veg box prompted this dish along with the urge to beat the crap out of an inanimate object (been that sort of day).
2 tablespoons of Harrisa paste rubbed into 2 lamb gigot and set aside
Cooked and cooled seasoned Couscous for 2
2 large bunches of flat leaved parsley finely chopped
Handful of mint finely chopped
3 tomatoes roughly chopped
Seeds of 1/2 pomegranate
Juice of 1 lemon
Equal amount of olive oil to lemon juice
Cook the lamb on a very hot grill till just cooked, about 3-4 minutes to each side, depending upon how well you like your lamb done and rest.
Whilst the lamb is cooking add all the other ingredients to a bowl and mix thoroughly.
Taste, you might need more oil and salt.
Loved this supper, so quick to make and absolutely delicious, minimal washing up too which is always a bonus!
Tip - easiest way to get fiddly pomegranate seeds out is to cut the pomegranate in half, hold over the bowl cut side down and hit hard with a wooden spoon.
Well travelled chef turned military wife and mum. Fan of a straightforward life and simple, great tasting food using local ingredients.