Lamb fillet with goats cheese, and pomegranate couscous and harissa dressing

You will need

  • 2 lamb fillets, trimmed
  • Couscous
  • 100g couscous
  • 400g tin chickpeas, drained
  • 2 spring onions, finely sliced
  • ½ red onion, finely sliced
  • 100g pomegranate seeds
  • Handful of finely chopped mint leaves
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 150g Greek yogurt
  • 1-2 tsp harissa, depending on taste
  • MezzeSoul pomegranate roasted red pepper and chilli sauce
Lamb fillet with goats cheese

Let's get busy

  • Heat the oven to 200°C and heat a frying pan. To cook the lamb, oil the fillets lightly and season well and seal on all sides for 2 minutes in the pan, before transferring to the oven and cooking for 8 to 10 minutes for pink to medium meat. Cover with foil and set aside to rest.
  • To make the couscous, cook it according to the pack instructions, then combine with the rest of the ingredients. To make the dressing, mix the yogurt with the harissa and 2 tbsp of the MezzeSoul pomegranate roasted red pepper and chilli and season.

To serve

When the lamb is cooked, leave it to rest for 5 minutes before serving with the couscous and MezzeSoul sauce.