Middle Eastern Lamb Bowl

Ingredients

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Method

1. Preheat the oven to 200°C fan-forced. Place carrots, 1 tbs oil and 1 tbs dukkah in a large bowl.
2. Toss to coat. Place on a lined oven tray and roast for 30–35 minutes until just tender.
3. For harissa yoghurt, combine ingredients in a small bowl, season and set aside.
4. In a bowl, prepare couscous to packet instructions. Add chickpeas, pomegranate, herbs, spring onion, carrots, 2 tbs olive oil, and lemon zest and juice, season, and toss.
5. Place ¾ remaining dukkah on a plate. Add lamb and turn to coat. Heat remaining 1 tbs oil in a frying pan over medium–high heat.
6. Cook lamb for 2–3 minutes each side for medium-rare, or to your liking. Rest for 5 minutes. Thinly slice lamb.
7. Divide couscous among serving bowls, top with lamb, squash, zucchini, spinach and extra herbs. Serve with yoghurt and the remaining dukkah.