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.
Esta historia es de la edición Issue 91 de The Australian Women's Weekly Food.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición Issue 91 de The Australian Women's Weekly Food.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.