Lamb Cutlets With Citrus Craisin Couscous

Method:

• In a large bowl, combine the instant couscous, olive oil, lemon zest, and orange zest. Pour the hot water mixed with powdered stock over the couscous. Cover the bowl with a plate or glad wap and let it sit for about 5 minutes, allowing the couscous to absorb the liquid. Fluff the couscous with a fork and mix well.
• Add the dried cranberries, zucchini, parsley, mint, chickpeas, and pine nuts to the couscous. Toss gently to combine all the ingredients.
• In a small bowl, whisk together the extra virgin olive oil, lemon juice, orange juice, honey or maple syrup, and a pinch of sea salt and black pepper to create the dressing. Pour the dressing over the couscous mixture and toss to coat everything in the dressing.
• Preheat a grill or barbecue to medium-high heat. Rub the lamb cutlets with 1 tablespoon of extra virgin olive oil and sprinkle the Moroccan spice blend evenly over both sides of the cutlets. Grill the lamb cutlets for about 3-4 minutes on each side, or until they are cooked to your liking. Remove from heat and set aside to rest for 5 minutes.
• Place the couscous salad in bowls. Then top with the lamb cutlets.