Lamb Cutlets With Citrus Cranberry Couscous
Lamb Cutlets With Citrus Cranberry Couscous
Rate this RecipeIngredients
- 8 lamb cutlets
- 1 tablespoon extra virgin olive oil
- 1 teaspoon moroccan spice blend
Citrus Cranberry Couscous
- 1 cup instant couscous
- 1 teaspoon extra virgin olive oil
- 1 lemon zested
- 1/2 orange zested
- 1 1/4 cups hot water mixed with 1 teaspoon powdered stock
- 1/2 cup dried cranberries roughly chopped
- 1 zucchini small, grated & excess moisture squeezed
- 400 g canned chickpeas drained & rinsed
- 1 handful parsley leaves finely chopped
- 1 handful mint leaves finely chopped
- 1/2 cup pine nuts toasted
Dressing
- 1/4 cup extra virgin olive oil
- 1/2 lemon juice squeezed
- 1/2 orange juice squeezed
- 2 teaspoons honey
- sea salt & cracked black pepper
Instructions
- For the couscous: Combine the instant couscous, olive oil, lemon zest and orange zest in a large bowl. Pour the hot stock over the couscous. Cover the bowl with a plate or plastic wrap and let it sit for about 5 minutes, allowing the couscous to absorb the liquid. Fluff with a fork. Add the dried cranberries, zucchini, chickpeas, parsley, mint and pine nuts and toss gently to combine.
- For the dressing: In a small bowl, whisk together all the ingredients. Season with salt and pepper, then pour over the couscous and toss to coat.
- Preheat a grill or barbecue to medium–high heat. Rub the lamb cutlets with the olive oil and sprinkle the moroccan spice blend evenly over both sides of the cutlets. Grill for 3–4 minutes on each side, or until cooked to your liking. Remove from the heat and set aside to rest for 5 minutes.
- To serve, divide the the couscous among bowls and top with the lamb cutlets.
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