Ingredients

• 200g/7oz couscous
• 250ml/9fl oz hot chicken stock
• 1 orange
• zest and juice only
• 1 tsp coriander seeds
• crushed
• 25g/1oz raisins
• freshly ground black pepper
• 2 tbsp chopped fresh mint
• 1 tbsp chopped fresh tarragon
• 4 spring onions
• sliced
• ¼ red pepper
• chopped
• 1 lime
• juice only
• 150g/5½oz lamb fillet
• 3 tbsp olive oil
• salt and freshly ground black pepper
• 2 tbsp honey
• ½ tsp chilli flakes
• 1 orange
• juice only
• 1 vanilla pod
• seeds only

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the couscous
• place the couscous into a large bowl with the stock
• orange zest
• coriander seeds
• raisins and black pepper. Cover with a plate and leave for five minutes.
• Fluff the couscous with a fork
• then add the orange juice and stir. Add the mint
• tarragon
• spring onions
• red pepper and lime juice
• and fluff again with a fork to combine.
• For the lamb
• rub the meat with a tablespoon of the oil and season with the salt and pepper.
• Heat the remaining oil over a medium heat in an ovenproof frying pan. Add the lamb and cook until it is browned on all sides.
• Drizzle the lamb with the honey and sprinkle it with the chilli flakes
• then put it into the oven to roast for 7-8 minutes. Remove from the oven
• set the lamb aside to rest
• and retain the juices in the pan.
• Squeeze the orange juice into the same frying pan
• then add the vanilla seeds. Simmer the juice over a medium heat for 3-4 minutes
• until it has reduced and thickened slightly
• to form a glaze.
• To serve
• spoon a helping of the couscous onto a serving plate. Cut the lamb into three slices
• and place it on top of the couscous. Drizzle with the honey chilli glaze.