Moroccan lamb cutlets on olive couscous salad
Lamb cutlets with Moroccan style couscous
4 - 5
Serves
20 mins
Prep Time
10 mins
Cook Time
Recipe author
Allyson Gofton
Create this sensational couscous salad by rubbing couscous with finely chopped, meaty black olives and fresh, gutsy marjoram. The couscous remains light and fluffy - making a perfect base for the ras-el-hanout-spiced lamb cutlets
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Ingredients
Lamb
10-12 Quality Mark lamb cutlets
i
Frenched (trimmed)
2 Tbsp ras-el-hanout
1 Tbsp finely chopped fresh thyme
2 tsp crushed garlic
1/2 cup olive oil
Olive and couscous salad
3 cups couscous
2 oranges
20-24 black olives
pitted
1/2 cup finely chopped parsley
1/4-1/2 cup dried apricots
chopped
1 tsp honey
Ras-el-hanout
1 tsp ground cardamom
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
2 tsp paprika
1/2 tsp ground allspice
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/2 tsp caster sugar
Method
To marinade lamb
To prepare salad
To assemble
Ras-el-hanout
1
In a sealable bag put the lamb cutlets, ras-el-hanout, thyme, garlic and half the oil.
2
Seal the bag and massage well.
3
Set aside to marinade while preparing the salad.
Nutrition Information per Serving (302g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
1639kJ (391 kcal)
Protein
24.8g
Total Fat
18.6g
Saturated Fat
4.9g
Carbs
28.8g
Dietary Fibre
g
Sodium
87.2mg
Iron
3.2mg
Zinc
3mg
Vitamin B12
0.9µg
