1 1/4cupshot watermixed with 1 teaspoon powdered stock
1cupdried cranberriesroughly chopped
1zucchinismall, grated & excess moisture squeezed
400gcanned chickpeas drained & rinsed
1handfulparsley leavesfinely chopped
1handfulmint leavesfinely chopped
1/2cuppine nutstoasted
1/4cupextra virgin olive oil
1/2lemonjuice squeezed
1/2orangejuice squeezed
2teaspoonshoney
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.
1 cup instant couscous, 1 tablespoon extra virgin olive oil, 1 lemon , 1 1/4 cups hot water, 1 zucchini, 400 g canned chickpeas, 1/2 cup pine nuts, 1 handful parsley leaves, 1 handful mint leaves, 1/4 cup extra virgin olive oil
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.
1/2 orange, 2 teaspoons honey, sea salt & cracked black pepper
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.
