What’s for lunch?: Spiced lamb cutlets with couscous salad

Turn your Sunday lunch into a culinary masterpiece with our Spiced Lamb Cutlets with couscous salad recipe.

How to make a Spiced Lamb Cutlets with couscous salad

Ingredients

• 8 French-trimmed lamb cutlets
• 1 tsp ground cumin
• 2 tbsp extra virgin olive oil
• 1 red onion, halved, thinly sliced
• 1 red capsicum, deseeded, thinly sliced
• 1 yellow capsicum, deseeded, thinly sliced
• 1 lemon, rind finely grated, halved
• 150g (3/4 cup) couscous
• 185ml (3/4 cup) boiling water
• 1 bunch fresh coriander, top leaves torn off
• 400g can chickpeas, rinsed, drained
• 90g (1/3 cup) Greek-style yoghurt
• 2 tsp harissa paste

Method

1. Sprinkle lamb with cumin. Season. Heat 11 ⁄2 tbs oil in a large non-stick frying pan over high heat. Add onion and capsicum. Season. Cook, stirring occasionally, for 5 minutes. Push capsicum mixture to the side. Add lamb. Cook, turning lamb and moving capsicum mixture, for 5 minutes or until lamb is cooked to your liking and capsicum mixture has softened. Remove from heat. Squeeze over 1 lemon half.
2. Meanwhile, place couscous and lemon rind in a heatproof bowl. Add boiling water and remaining oil. Cover with a plate. Set aside for 5 minutes or until liquid is absorbed. Use a fork to separate grains. Add coriander, reserving a few sprigs, and chickpeas. Squeeze over remaining lemon half. Season. Stir to combine.
3. Place yoghurt in a serving bowl. Swirl through harissa. Serve with lamb, capsicum mixture and couscous, topped with reserved coriander.

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Spiced lamb cutlets with couscous salad

• Author: Katrina Woodman
• Prep Time: 5 Minutes
• Cook Time: 17 Minutes
• Total Time: 22 Minutes
• Category: Lunch
• Method: One pan
• Cuisine: Main Course

Ingredients

Scale 1x2x3x

• 8 French-trimmed lamb cutlets
• 1 tsp ground cumin
• 2 tbsp extra virgin olive oil
• 1 red onion, halved, thinly sliced
• 1 red capsicum, deseeded, thinly sliced
• 1 yellow capsicum, deseeded, thinly sliced
• 1 lemon, rind finely grated, halved
• 150g (3/4 cup) couscous
• 185ml (3/4 cup) boiling water
• 1 bunch fresh coriander, top leaves torn off
• 400g can chickpeas, rinsed, drained
• 90g (1/3 cup) Greek-style yoghurt
• 2 tsp harissa paste

Instructions

1. Sprinkle lamb with cumin. Season. Heat 11 ⁄2 tbs oil in a large non-stick frying pan over high heat. Add onion and capsicum. Season. Cook, stirring occasionally, for 5 minutes. Push capsicum mixture to the side. Add lamb. Cook, turning lamb and moving capsicum mixture, for 5 minutes or until lamb is cooked to your liking and capsicum mixture has softened. Remove from heat. Squeeze over 1 lemon half.
2. Meanwhile, place couscous and lemon rind in a heatproof bowl. Add boiling water and remaining oil. Cover with a plate. Set aside for 5 minutes or until liquid is absorbed. Use a fork to separate grains. Add coriander, reserving a few sprigs, and chickpeas. Squeeze over remaining lemon half. Season. Stir to combine.
3. Place yoghurt in a serving bowl. Swirl through harissa. Serve with lamb, capsicum mixture and couscous, topped with reserved coriander.

Nutrition

• Calories: 464 kcal
• Saturated Fat: 4.5g
• Carbohydrates: 44.5g
• Fiber: 8.5g
• Protein: 26g