Recipe/Harissa lamb with couscous and artichokes

Team spicy lamb cutlets with cool couscous that you can make a few hours beforehand.

Serves 4

For the couscous

300g couscous
1 small red onion, finely sliced
1 tsp ground cumin
1 tsp ground coriander
Sea salt and pepper
6 marinated artichokes (such as Sacla)
2 tbsp olive oil (or oil from the artichoke jar)
10 cherry tomatoes, halved
1 tbsp grated lemon zest
2 tbsp lemon juice
1 good handful flat-leaf parsley, chopped

For the cutlets

1 tbsp harissa chilli paste
2 tbsp olive oil
8 lamb cutlets, well trimmed

Heat the barbecue to medium. To make the couscous, toss it with the red onion, cumin, coriander, salt and pepper, add 500ml boiling water, cover and set aside for 15 minutes. Add the artichokes, olive oil, tomatoes, lemon zest, lemon juice and parsley, season again and fluff with a fork. Mix the harissa and olive oil and use to coat the lamb. Grill on both sides until well marked. Season and arrange on top of the couscous. Drizzle with extra harissa oil and serve.