Method

1. Combine the Ras El Hanout, fresh ground pepper, thyme and rosemary in a shallow dish, coat the lamb cutlets, drizzle with olive oil and set aside.

2. Place the couscous in a large bowl, add 1 ½ cups of boiling water, cover with cling film and set aside for 10 minutes, remove cling and using a fork, fluff the couscous.

3. Place the eggplant in a large bowl. Combine the cumin, garlic salt, ground cinnamon, paprika, cloves and ras El hanout in a bowl. Sprinkle over the eggplant and mix well to coat.

4. Heat a large oiled frying pan over a medium heat; cook the onion for 10 minutes or until brown, remove from pan and set aside.

5. Place the oiled frying pan back over a medium heat; add the eggplant and cook for 20-25 minutes or until soft and brown. Remove from pan and set aside.

6. Heat an oiled grill pan over a med-high heat; cook the lamb cutlets for 4-8 minutes each side or until cooked. Set aside to rest.

7. Place the frying pan back over medium heat, melt the butter then add the couscous and currants, cook for two minutes, stir in the onion, eggplant and parsley, mix in the pine nuts. Season with salt and pepper.

8. Mix the harrisa paste in a small bowl with two tablespoons of water; add a little olive oil to smoothen.

9. Combine the Greek yogurt, lemon zest and juice and one tablespoon of mint in a small bowl.

10. Spoon the couscous onto a serving plate, top with the lamb cutlets, smear the harrisa paste on one side of the plate, smear the yoghurt on the opposite side of the plate and sprinkle with the remaining mint to serve.