Ingredients

• 2 tablespoons extra virgin olive oil
• 3 teaspoons harissa seasoning
• 4 x 175g lamb backstraps
• 1/3 cup caster sugar
• 1 cinnamon stick
• 3cm piece fresh ginger, finely grated
• 1 teaspoon mustard seeds
• 1 small red onion, thinly sliced
• 1 bunch rhubarb, trimmed, sliced into 2cm pieces
• 250g packet pearl couscous
• 1 teaspoon ground cinnamon
• 2 cups salt-reduced chicken stock, warmed
• 1/3 cup pitted Sicilian olives, chopped
• 1/4 cup chopped fresh coriander leaves, plus extra to serve
• Lemon wedges, to serve

Method

• Step 1 Combine half the oil and harissa in a bowl. Add lamb. Turn to coat. Set aside until required.
• Step 2 Place sugar, 1/3 cup water, cinnamon stick, ginger, mustard seeds and onion in a medium saucepan. Stir over low heat for 4 minutes or until sugar dissolves. Increase heat to medium. Bring to a simmer. Stir in rhubarb. Cook, covered, for 5 minutes or until rhubarb is just tender. Remove from heat.
• Step 3 Meanwhile, heat remaining oil in a medium saucepan over high heat. Add couscous. Cook, stirring occasionally, for 6 minutes or until couscous is lightly browned. Add cinnamon. Cook for 30 seconds or until fragrant. Add stock. Bring to a simmer. Reduce heat to low. Simmer, covered, for 10 minutes or until couscous is tender. Stir in olives and coriander.
• Step 4 Heat a chargrill over medium-high heat. Cook lamb for 2 minutes each side for medium-rare or until cooked to your liking. Rest, covered, for 3 minutes. Slice.
• Step 5 Divide couscous and lamb among serving plates. Top with relish and extra coriander. Serve with lemon.