Serves: 2 people

Preparation: 20 minutes

Cooking Time:  10 mins

Kid Goat french trimmed cutlets accompanied by colourful and healthy couscous. An aphrodisiac perfect for a Valentine’s Day main without being too heavy.


  • 100g 0% fat Greek Yoghurt
  • 1 heaped tbsp Harissa
  • 4 Kid Goat Cutlets, french trimmed
  • 100g couscous
  • 125ml hot low-sodium Vegetable stock
  • 400g can chickpea in water, drained
  • Zest and juice 1 Lemon
  • 1 tbsp white wine vinegar
  • 6 dried apricots
  • Small pack of pomegranate seeds
  • Small pack of mint, chopped
  1. Heat the grill. In a large bowl, mix the yoghurt and half the harissa with seasoning. Remove 2 tbsp, set aside, then add the Kid Goat to the remainder and marinate while you make the couscous (or overnight if possible)
  2. In a bowl, cover the couscous with the hot stock and add the rest of the harissa. Cover with cling film and leave for 5 mins, then stir in the chickpeas, lemon zest and juice, vinegar, apricots, pomegranate seeds and half of the mint.
  3. Transfer the Kid Goat to a baking tray and grill for 2-3 mins each side (pour any cooking juices into the couscous and stir). Serve the Kid Goat cutlets with the couscous, reserved yoghurt and a scattering of mint.