This simple dish of spiced lamb and couscous makes a great midweek meal.
- 2 lamb chops
- big pinch chilli powder
- big pinch cayenne powder
- big pinch turmeric
- 1 tsp olive oil
- salt and freshly ground black pepper
For the couscous salad
- 150g/5½oz couscous, cooked according to packet instructions
- 1 red pepper, chopped
- 1 red onion, chopped
- 4 tbsp olive oil
- 2 handfuls spinach
For the spiced lamb, rub the lamb chop with the chilli powder, cayenne pepper, turmeric and season with salt and pepper.
Preheat a chargrill pan and add the oil. Add the lamb and cook for 4-5 minutes on each side. Remove from the heat and leave to rest for 3 minutes.
For the couscous salad, heat the oil in a pan and add the red onion and pepper. Cook for 5 minutes. Add the spinach and remove from the heat. Put the cooked couscous in a bowl and add the spinach mixture. Mix together.
To serve, put the couscous in the centre of a plate and top with the lamb chops.