Spiced lamb cutlets with couscous salad

• servings: 4 servings
• total time: 17 minutes

Ingredients

8 French-trimmed lamb cutlets

1 tsp ground cumin

2 tbsp extra virgin olive oil

1 red onion, halved, thinly sliced

1 red capsicum, deseeded, thinly sliced

1 yellow capsicum, deseeded, thinly sliced

1 lemon, rind finely grated, halved

150g (3/4 cup) couscous

185ml (3/4 cup) boiling water

1 bunch fresh coriander, top leaves torn off

400g can chickpeas, rinsed, drained

90g (1/3 cup) Greek-style yoghurt

2 tsp harissa paste

Directions

Step 1

Sprinkle lamb with cumin. Season. Heat 11 ⁄2 tbs oil in a large non-stick frying pan over high heat. Add onion and capsicum. Season. Cook, stirring occasionally, for 5 minutes. Push capsicum mixture to the side. Add lamb. Cook, turning lamb and moving capsicum mixture, for 5 minutes or until lamb is cooked to your liking and capsicum mixture has softened. Remove from heat. Squeeze over 1 lemon half.

Step 2

Meanwhile, place couscous and lemon rind in a heatproof bowl. Add boiling water and remaining oil. Cover with a plate. Set aside for 5 minutes or until liquid is absorbed. Use a fork to separate grains. Add coriander, reserving a few sprigs, and chickpeas. Squeeze over remaining lemon half. Season. Stir to combine.

Step 3

Place yoghurt in a serving bowl. Swirl through harissa. Serve with lamb, capsicum mixture and couscous, topped with reserved coriander.

Nutrition

• Calories: 610.90
• Total Fat: 111.5 g
• Saturated Fat: 27.0 g
• Cholesterol: 448.7 mg
• Sodium: 1.4 mg
• Total Carbohydrate: 201.6 g
• Total Sugars: 22.5 g
• Protein: 190.9 g