■ Serves Л ■ Ready in 20 minutes

■ 635 kcals, ЗЛд fat, 11 g sat. fat a portion ■ Not suitable for freezing

U lamb chops or leg steaks,

trimmed 2 tsp smoked paprika 1 red onion, finely chopped 3tbsp red wine vinegar 3tbsp olive oil 200g couscous 5 tbsp pine nuts, toasted 8 dates, stoned and finely

chopped grated rind and juice 2 lemons 20g pack each mint and

flat-leaf parsley, roughly chopped

Place the lamb in a bowl.

Sprinkle over the paprika, and mix with half the onion, 1 tbsp vinegar and Уг tbsp of the oil. Season, then set aside.

To make the couscous, boil the kettle and tip the couscous into a heatproof

bowl. Stir in the pine nuts, dates, lemon rind and half the juice. Pour over KOml just-boiled water, push the couscous to the sides of the bowl, cover, then leave to stand for 10 minutes.

Heat the grill to high.

Lift the lamb out of its marinade, grill for 2-3 minutes on each side,