Spiced lamb with couscous

1.Rub harissa over lamb fillets. In a frying pan, heat 1 tablespoon of oil on high. Cook lamb 4 minutes each side, or until cooked to your liking. Remove from heat, cover with foil and rest 10 minutes.

2.In a bowl, place couscous with boiling water. Cover and set aside 5 minutes. Fluff up with a fork. Stir in remaining oil, cherry tomatoes, parsley and pine nuts.

3.Pile couscous onto serving plates and top with sliced lamb. Serve.