- 200g/7oz couscous
- 250ml/9fl oz hot chicken stock
- 1 orange, zest and juice only
- 1 tsp coriander seeds, crushed
- 25g/1oz raisins
- freshly ground black pepper
- 2 tbsp chopped fresh mint
- 1 tbsp chopped fresh tarragon
- 4 spring onions, sliced
- ¼ red pepper, chopped
- 1 lime, juice only
- 150g/5½oz lamb fillet
- 3 tbsp olive oil
- salt and freshly ground black pepper
- 2 tbsp honey
- ½ tsp chilli flakes
- 1 orange, juice only
- 1 vanilla pod, seeds only
- Preheat the oven to 180C/350F/Gas 4.
- For the couscous, place the couscous into a large bowl with the stock, orange zest, coriander seeds, raisins and black pepper. Cover with a plate and leave for five minutes.
- Fluff the couscous with a fork, then add the orange juice and stir. Add the mint, tarragon, spring onions, red pepper and lime juice, and fluff again with a fork to combine.
- For the lamb, rub the meat with a tablespoon of the oil and season with the salt and pepper.
- Heat the remaining oil over a medium heat in an ovenproof frying pan. Add the lamb and cook until it is browned on all sides.
- Drizzle the lamb with the honey and sprinkle it with the chilli flakes, then put it into the oven to roast for 7-8 minutes. Remove from the oven, set the lamb aside to rest, and retain the juices in the pan.
- Squeeze the orange juice into the same frying pan, then add the vanilla seeds. Simmer the juice over a medium heat for 3-4 minutes, until it has reduced and thickened slightly, to form a glaze.
- To serve, spoon a helping of the couscous onto a serving plate. Cut the lamb into three slices, and place it on top of the couscous. Drizzle with the honey chilli glaze.