Moroccan-spiced lamb cutlets and couscous salad
SERVES 4 PREP + COOK TIME 25 MINUTES
12 lamb cutlets
2 tablespoons Moroccan seasoning
1 cup (200g) whole wheat couscous
¼ cup (60ml) extra virgin olive oil 1 teaspoon harissa paste 2 tablespoons lemon juice 2 wedges preserved lemon (80g), flesh discarded, rind sliced thinly ½ cup flat-leaf parsley, chopped finely
400g can chickpeas, drained, rinsed
60g kale, leaves torn extra virgin olive oil cooking spray 1 Line an oven tray with baking paper; place lamb on tray. Sprinkle both sides with Moroccan seasoning, cover and stand for 10 minutes.
2 Meanwhile, place couscous and 1 tablespoon of the oil in a large bowl; cover with 1 cup (250ml) boiling water, stirring to separate the grains. Cover and stand for 3 minutes; fluff grains with a fork.
3 Place remaining oil, harissa and lemon juice in a screw-top jar; shake to combine. Stir dressing through couscous with the preserved lemon, parsley, chickpeas and kale; season to taste.
4 Heat a non-stick frying pan over high heat. Spray cutlets with oil; cook for 4 minutes each side or until cooked to your liking.
5 Serve lamb with couscous salad.
Not suitable to freeze.