LAMB CUTLETS WITH CITRUS CRAISIN COUSCOUS

Serves 4

Ingredients:

• 8 lamb cutlets

• 1 tablespoon extra virgin olive oil

• 1 teaspoon Moroccan spice blend

• 1 cup instant couscous

• Zest from 1 lemon and 1/2 orange

• 1 1/4 cups hot water (mixed with 1 teaspoon powdered stock)

• 1 teaspoon extra virgin olive oil

• 1/2 cup @oceansprayanz dried cranberries (craisins), roughly chopped

• 1 small zucchini, grated and excess moisture squeezed

• 1 handful parsley, finely chopped

• 1 handful mint leaves, finely chopped

• 400g canned chickpeas, drained and rinsed

• 1/2 pine nuts, toasted

Dressing:

• 1/4 cup extra virgin olive oil

• 1/2 lemon, juice squeezed

• 1/2 orange, juice squeezed

• 2 teaspoons honey or pure maple syrup

• Sea salt & black pepper

Method:

1. 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.

2. Add the dried cranberries, zucchini, parsley, mint, chickpeas, and pine nuts to the couscous. Toss gently to combine all the ingredients.

3. 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.

4. 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.

5. Place the couscous salad in bowls. Then top with the lamb cutlets.