Place the lamb cutlets into a bowl, add the ground cumin, oil, salt and pepper. Rub it all in until the lamb is evenly coated. Set the bowl aside and leave the lamb to come up to room temperature.
Meanwhile, place the couscous into a mixing bowl with a bit of salt. Pour the boiling water over the top, cover with cling film and then set aside for 5 minutes.
After 5 minutes, take off the cling film, use a fork to separate the grains. Add the zest and juice of the lemon, the chopped coriander and the chickpeas. Stir well.
In a frying pan, heat up a little bit of oil then fry the peppers and onions for about five minutes, until softened. Add the garlic and cook for a further two minutes.
Cook the lamb on a hot griddle pan for about 3-4 minutes either side.
Once cooked to your liking, place the lamb onto a plate and squeeze half a lemon over the top and a drizzle of extra virgin olive oil. Leave to rest for two minutes.
Meanwhile, add the harissa paste to the yoghurt and swirl with a spoon.
Serve the lamb cutlets alongside the couscous, peppers & onion and with a couple of spoons of harissa yoghurt.
