Moroccan lamb cutlets with couscous salad
PREP + COOK TIME 30 MINUTES SERVES 4
2 teaspoons ras el hanout (see tips)
⅓ cup (80ml) extra virgin olive oil
12 French-trimmed lamb cutlets (600g)
1 medium green capsicum (200g)
1 medium yellow capsicum (200g)
1 medium red capsicum (200g)
2 cups (500ml) water
30g butter
1 teaspoon sea salt flakes
2 cups (400g) couscous
200g hummus
¼ cup torn fresh flat-leaf parsley leaves
1 medium lemon (140g), rind cut into strips
1 Preheat grill.
2 Combine ras el hanout and half the oil in a large bowl; add lamb, turn to coat in mixture.
3 Quarter capsicums; discard seeds and membrane. Place, skin-side up, on a foil-lined oven tray; drizzle with remaining oil. Place under hot grill for 15 minutes or until skin blisters and blackens. Cover capsicum with plastic wrap or paper, leave 5 minutes; peel away skin, then slice thinly.
4 Meanwhile, bring water, butter and salt to the boil in a medium pan; stir in couscous. Remove pan from heat; cover, stand for 5 minutes. Fluff couscous with a fork.
5 Spoon hummus into a small serving bowl; sprinkle with a little extra ras el hanout.
6 Place couscous and capsicum in a large bowl with parsley and rind; toss gently to combine.
7 Cook lamb on a heated oiled chargrill plate (or grill or barbecue) for 4 minutes each side or until cooked as desired. Serve lamb with couscous salad and hummus.
هذه القصة مأخوذة من طبعة Issue 91 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 91 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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