Pearl couscous with spiced lamb backstrap and pomegranate dressing

1.Combine yogurt, cumin, coriander and lamb backstraps. Refrigerate for 1 hour.

2.Make a dressing by combining pomegranate molasses and vinegar.

3.Panfry lamb in a non-stick fry pan over medium heat for 10 minutes or until done to your liking. Rest for 10 minutes.

4.Meanwhile, cook frozen Birds Eye Pearl Couscous with Chick Peas following packet directions.

5.Slice lamb and serve with Birds Eye Pearl Couscous with Chick Peas. Drizzle with dressing. Garnish with watercress and serve with natural yogurt.