Ingredients
For the lamb
1 tsp ground cumin
½ tsp chilli flakes
½ tsp ground coriander
oil
1 lamb chop
For the couscous
200g/7oz couscous
1 lemon, zest only
1 lime, zest only
1 orange, juice only
250ml/9fl oz vegetable stock
For the chard
5 green parts chard
5 tbsp plain flour
1 free-range egg, beaten
5 tbsp couscous
250ml/9fl oz hot vegetable oil, for frying

Method
1. To make the spicy lamb, in a pestle and mortar crush the spices together. Mix with oil.
2. Rub spices into lamb.
3. Leave to marinate for ten minutes.
4. In a hot griddle pan, place the marinated meat and cook for five minutes turning once. Then rest for four minutes.
5. To make the herby couscous, in a bowl mix the couscous with lemon and lime zest and orange juice.
6. Pour over the hot vegetable stock and cover and leave to stand for three minutes.
7. Fluff with a fork.
8. For the chard, start by coating the chard in the flour. Then place into the egg. Coat the chard completely in couscous.
9. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.) Place into the fryer for 2-3 minutes until golden. Remove and drain on kitchen paper.
10. Serve the crunchy chard with the couscous on top of the lamb.