Ingredients:

• 120g Atkins & Potts Harissa Sauce
• Cooked couscous
• Handful flaked almonds, raisins and chopped prunes
• 1 tsp cinnamon, 1 tsp cumin, zest of one lemon and 2 finely chopped garlic cloves
• Saddle of lamb or boned rabbit

Our Method:

1. Mix together the Harissa Sauce, couscous, nuts, fruit, spices, lemon and garlic, then stuff the lamb or rabbit.
2. Roast in a moderate oven until cooked.
3. Remove the meat from the tray and leave to rest. Heat the remaining sauce in the tray and serve with the lamb or rabbit.

Harissa Vegetable Stew

• Large handful each of: onion, carrot, sweet potato, courgette and okra, all diced/sliced
• 1 tin chickpeas, drained
• 1 tin chopped tomatoes
• Large handful baby spinach
• 1 pouch of Atkins & Potts Harissa Sauce

1. Sauté all the vegetables (except the spinach) in a large casserole until tender.
2. Add the chickpeas, tomatoes, spinach and harissa sauce, then place in a moderate oven with the lid on for around 30 minutes.
3. Stir in some raisins and chopped mint to serve.

This sauce is also delicious poured over pan-fried lamb, grilled or roast chicken. Serve with couscous, rice or pitta bread with a crisp salad.