To make the couscous, pour the couscous into a large bowl and add 400ml boiling water. Leave to sit until all of the water has been absorbed.

Add the halved olives, ras-el-hanout, finely chopped lemon, pomegranate seeds and roughly chopped mint. Stir well, taste, then season with salt if required.

For the chops, put a griddle pan on a high heat.

Coat the chops in the olive oil, and a little salt and pepper, then add to the griddle pan. Cook for abot 5 minutes on each side, depending on the size of your chops, until caramelised and golden brown.

Serve with a drizzle of plain yoghurt on the side. Delicious!