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To make the couscous, into a bowl add the couscous and 1 cup of boiling water and cover the bowl with glad wrap.
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Once the water has absorbed, use a fork to separate the couscous.
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Add the celery, cucumber, dukkah, parsley and coriander and mix to combine.
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Dress the couscous with a drizzle of olive oil, lemon juice, salt and pepper and toss again to combine. Set aside.
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To make the lamb, toss the lamb chops through the harissa sauce, fennel and cumin seeds and a drizzle of olive oil.
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Heat a large oiled pan, add the marinated lamb and cook for 2 minutes on each side, or until cooked to your liking. Season with salt.
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To make the garlic yoghurt dressing, into a small, add all the dressing ingredients and mix.
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On to a large serving plate, add the couscous first then the lamb and top with garlic, yoghurt dressing.
