Grilled Lamb Cutlets with Herbed Couscous
1 cup (250ml) chicken stock
1 cup (180g) couscous
2 tbs olive oil, divided
4 spring onions, thinly sliced
1 cup fresh mint, roughly chopped, plus extra to serve
1 cup continental parsley, roughly chopped, plus extra to serve
⅓ cup (40g) pistachios, chopped, plus extra to serve
100g Sicilian olives, pitted & chopped
2 tsp chermoula spice
8 lamb cutlets
lemon wedges, to serve
sea salt & black pepper
Heat stock in a small saucepan to a boil. Place couscous and 1 tablespoon oil in a heatproof bowl and stir to combine. Add hot stock, cover with plastic wrap and set aside for 10 minutes until liquid is absorbed.
Fluff couscous with a fork. Add spring onion, herbs, pistachios and olives. Season with salt and pepper and toss to combine.
Combine chermoula with remaining oil in a large bowl. Add cutlets, season with salt and pepper and toss to coat. Heat grill or frypan over medium-high heat. Cook cutlets for 2-3 minutes a side for medium, or until cooked to your liking. Transfer to a plate, cover loosely with foil to rest for 5 minutes.
To serve, pile couscous onto serving platter and arrange cutlets over the top. Sprinkle with extra mint, parsley and pistachios. Serve with lemon wedges on the side.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
