Preheat oven to 200°C (180°C fan) mark 6. Put aubergine and courgette into a large roasting tin and toss through 1tsbp oil and plenty of seasoning. Roast for 10min. Carefully remove from oven and add remaining vegetables and preserved lemons to the tin. Return to oven and cook for a further 25min.
Step 2
While the vegetables are cooking, bring a large pan of water to the boil and cook giant couscous according to pack instructions, about 8min. Drain and stir through 1⁄2-1tsp harissa, most of the mint and feta. Cover to keep warm. In a small bowl, stir 1⁄2tsp harissa into the natural yogurt and set aside.
Step 3
Meanwhile, cut the lamb into 2.5cm (1in) rounds and transfer to a large bowl. Sprinkle over the coriander, cumin and plenty of seasoning and rub into the lamb. Heat remaining oil in a large frying pan, and fry the lamb for 8-10min until golden and cooked through but still soft.
Step 4
Transfer couscous to a large platter, top with vegetables and lamb, sprinkle over remaining mint, feta and pomegranate seeds, if you like, and serve with harissa yogurt.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
