Ingredients

• 1 tsp ground cumin
• ½ tsp chilli flakes
• ½ tsp ground coriander
• oil
• 1 lamb chop
• 200g/7oz couscous
• 1 lemon
• zest only
• 1 lime
• zest only
• 1 orange
• juice only
• 250ml/9fl oz vegetable stock
• 5 green parts chard
• 5 tbsp plain flour
• 1 free-range egg
• beaten
• 5 tbsp couscous
• 250ml/9fl oz hot vegetable oil
• for frying

Directions

• To make the spicy lamb
• in a pestle and mortar crush the spices together. Mix with oil.
• Rub spices into lamb.
• Leave to marinate for ten minutes.
• In a hot griddle pan
• place the marinated meat and cook for five minutes turning once. Then rest for four minutes.
• To make the herby couscous
• in a bowl mix the couscous with lemon and lime zest and orange juice.
• Pour over the hot vegetable stock and cover and leave to stand for three minutes.
• Fluff with a fork.
• For the chard
• start by coating the chard in the flour. Then place into the egg. Coat the chard completely in couscous.
• (CAUTION: Hot oil can be very dangerous. Do not leave unattended.) Place into the fryer for 2-3 minutes until golden. Remove and drain on kitchen paper.
• Serve the crunchy chard with the couscous on top of the lamb.