Lamb Cutlets With Broccoli & Pistachio Couscous
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Lamb Cutlets With Broccoli & Pistachio Couscous
Ingredient
12 lamb cutlets
1 tsp ground cumin
1 tsp allspice
Red Island Olive oil for drizzling
1 broccoli, florets
Sea salt and pepper to taste
1 cup Jalna Greek yoghurt to serve
Couscous
1 cup Coles couscous
½ bunch flat leaf parsley, chopped, plus extra to serve
3 green spring onions/scallions, sliced
juice and zest of 1 lemon, plus extra wedges to serve
2 teaspoons maple syrup
½ cup pistachio nuts, chopped, plus extra to serve
Method
Place the cutlets into a bowl along with the spices and sea salt. Using clean hands mix well to coat.
Place the couscous into a large bowl and rub a little oil into the grains to coat the outside. Pour over the hot water and stir until dissolved. Cover and leave to stand for 10 minutes before fluffing up grains with a fork.
Heat a BBQ plate over a medium heat. Drizzle the cutlets with oil and grill, turning occasionally for 6-8 minutes, or until cooked through. Transfer broccoli to a chopping board and roughly chop. Add the broccoli, parsley, spring onion and pistachio nuts to the couscous.
Mix the lemon juice, zest, maple syrup and a little oil, pepper and salt together and pour over the couscous.
Place the couscous onto a large serving platter and top with the cutlets, yoghurt, pistachio nuts, parsley and lemon wedges.
Recipe by Courtney Roulston
