Ingredients
4 lamb rumps (about 160g–180g each)2 cloves garlic, peeled and cut
few sprigs fresh thyme
harissa paste (optional)
Couscous salad
½ cup olive oil
grated rind from one lemon
⅓ cup lemon juice
a pinch each of sugar and salt
1 cup of instant couscous
400 g can chickpeas, drained
1 cup coriander leaves
Description
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