Harissa Lamb Cutlets with Pomegranate Couscous Recipe

In a bowl, mix harissa paste, olive oil, salt, and pepper. Rub the lamb cutlets with the harissa mixture

and let them marinate for at least 10 minutes.

Preheat a grill or grill pan over medium-high heat. Cook the lamb cutlets for about 3-4 minutes per side,

or until desired doneness. Remove from heat and let them rest for a few minutes.

Meanwhile, in a heatproof bowl, pour boiling water over couscous. Cover and let it sit for 5 minutes,

or until the water is absorbed. Fluff the couscous with a fork and stir in the pomegranate seeds.

Serve the grilled lamb cutlets on a bed of pomegranate couscous. Garnish with fresh mint leaves.