Inspired by the Middle East ANTONY WORRALL THOMPSON'S pomegranate couscous is exotic and economical. Paired with tender minted lamb, the effect is quite Moorish!


  • For the couscous

  • 600ml (1 pint) chicken or vegetable stock

  • 500g (1lb 2oz) couscous

  • Finely grated zest of 1 unwaxed lemon

  • 6 tbsp extra virgin olive oil

  • 55g (2oz) flaked almonds, toasted

  • 115g (4oz) ready-to-eat dried apricots, chopped

  • 55g (2oz) sultanas

  • 2 heaped tablespoons chopped flat-leafed parsley

  • 2 heaped tbsp chopped coriander

  • Salt and ground black pepper

  • For the Lamb

  • 4 lamb steaks

  • 300ml water

  • 75ml fresh mint, roughly chopped

  • 4garlic cloves, finely chopped

  • ½ tbsp paprika

  • ½ tbsp salt

  • ½ tsp dried chilli flakes

  • 1 tsp ground cumin

  • 1tsbp freshly ground pepper

  • 1½ bay leaves, finely chopped


  • 1.

    Place the lamb in a non aluminium container. Combine all the marinade ingredients and rub over the lamb. Cover and refrigerate overnight or for 2-3 hours at room temperature.

  • 2.

    Remove the lamb from the marinade, reserving the marinade, and sprinkle with salt.

  • 3.

    Heat a griddle until very hot and cook the lamb for 12-15 minutes each side, basting every so often with the reserved marinade.

  • 4.

    To make the couscous, heat the stock in a pan until boiling, then remove from the heat. Pour in the couscous, and then stir in the lemon zest. Cover with clingfilm and set aside for 5

  • 5.

    Minutes to allow the grains to swell. Remove the clingfilm and fluff up the grains with a fork so that they separate.

  • 6.

    Return the couscous to the heat and drizzle over the olive oil. Cook gently for a few minutes, stirring with the fork to fluff up the grains, then remove from the heat. Fold in the almonds, apricots, sultanas, parsley and coriander and season to taste. Tip into a dish and serve.

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