Tip couscous into a heatproof bowl. Add the spring onions and cherry tomatoes.
Mix the vegetable stock with the harissa and pour over the cous cous.
Stir and cover with a plate.
Leave for 10 minutes, then pour over the olive oil, mint and lemon juice stir through, season as desired and set aside.
Heat 1 tablespoon olive oil in a large frying pan. Add the lamb loin chops and fry over a medium heat for 10-12 minutes turning regularly. Remove from the heat and leave to rest covered with tin foil for 2-3 minutes.
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