Pomegranate lamb on couscous with lightly spiced greek yogurt

I'm obsessed with the delicious flavour of pomegranate molasses at the moment - especially with lamb! The sweet, strong flavour of the molasses in this dish is off-set by the cool and refreshing yogurt, and pairs perfectly with the couscous.

Ingredients

¼ cup	Pomegranate molasses
¼ cup	Runny honey
500 g	Lamb fillets (Main)
1 handful	Baby carrot
1 large	Eggplant
3 Tbsp	Olive oil
1 tsp	Salt
1 tsp	Freshly ground black pepper
2 cups	Couscous (Main)
1 cup	Vegetable stock
1 ½ tsp	Cumin
1 tsp	Ground coriander
1 cup	Greek yoghurt (Main)
1 handful	Fresh mint
2 cloves	Garlic
½	Lemons
1 pinch	Chilli powder
¼ cup	Walnut pieces
1 can	Chickpeas

Directions

1. Mix the honey and pomegranate molasses in a bowl or dish. Add the lamb, coating each side well with the marinade. Marinate in the baking dish for 2 hours at room temperature, or overnight in the fridge.
2. Preheat oven to 180 celcius, fan bake. Chop your eggplant into bite sized pieces, and spread evenly in a roasting dish with the baby carrots. Drizzle with olive oil and salt and pepper. Cook for 30 minutes, until the carrots are cooked, but still have a bite.
3. Add your lamb to a hot skillet or fry pan with plenty of olive oil (reserve the leftover marinade). Fry on each side, until the marinade is nice and caramelised. Transfer to a baking tray and bake at 15-20 minutes (depending on the size of your lamb fillet, and how well done you like your lamb).
4. Add the leftover marinade to the pan that you just cooked the lamb in. Then add the 2 cups of couscous, 1 cup of vegetable stock, 1 tsp of cumin, 1 tsp ground coriander, freshly ground salt and black pepper, and more water if necessary. Cook your couscous, stirring constantly so the bottom doesn't burn, and add more water when/if necessary. When cooked, remove from the heat and set aside.
5. To make your yogurt dressing, roughly chop your mint leaves, and 2 cloves of crushed garlic. Stir the chopped mint and garlic through 1 cup of yogurt with the juice of half a lemon, 1/2 tsp of cumin and a pinch of chilli powder.
6. Remove your lamb, carrots and eggplant from the oven. Wrap the lamb in tin foil and allow to rest for 5 minutes. Meanwhile, fluff your couscous with a fork, until nice and fluffy. Stir the carrots and eggplant through your couscous with 1/4 cup walnut pieces, and 1 tin of drained chickpeas. Mix well to combine.
7. Remove your lamb from the tin foil and slice. Top with some of the yogurt sauce. Serve immediately with the couscous and remaining yogurt sauce.