Moroccan Lamb Traybake

Traybake

• 500 g butternut squash (roughly half a large squash), chopped into thick slices
• 1 red pepper sliced
• 1 small aubergine chopped into thick slices
• 1 large red onion chopped into 8 wedges
• 8 garlic cloves skin on but well bashed (optional)
• 1 tablespoon olive oil
• salt and pepper
• 8 organic lamb chops (roughly 100g / 3½ ounces each)

Marinade

• Juice of half a lemon
• 1 tablespoon harissa paste (Be careful – harissa pastes can vary in heat levels!)
• 1 tablespoon honey
• 1 tablespoon olive oil
• salt and pepper

Couscous

• 200 g Wholewheat couscous (or normal couscous, or bulgur wheat)
• 400 ml boiling water
• salt and pepper

Garnish

• 1 tablespoon dried rose petals (I used Tesco Ingredients Rose Petals)
• 25 g pistachio kernels roughly chopped
• 2 tablespoons flat leaf parsley roughly chopped
• 2 tablespoons fresh coriander roughly chopped